New England Fish Chowder

New England Fish Chowder The traditional chowder or fish soup cum stew is a perfect cold weather dish which takes less then an hour to prepare and cook. any type of white fish fillets may be used, and prawns can be substituted for the crab-meat.


4 persons	40 minutes	20 minutes	20 minutes

Ingredients
Instructions

Ingredients

450 grams Cod Fillets
1 large Onion
225 grams Potatoes
50 grams Mushrooms
75 grams Pickled Belly Pork
25 grams Butter
2 dessertspoons Flour
300 ml Milk
50 grams Crab-Meat, white, chopped
Salt & Black Pepper
Lemon Juice
2 tablespoons Parsley, chopped

Garnish:

Bread Croûtons

Instructions

Wash the fish and cut it into three or four pieces.
Peel and roughly chop the onion.
Peel the potatoes and cut them into 1 cm cubes, trim the mushrooms and slice them.
Bring 600 ml of water to the boil, add 1 teaspoon salt and the fish and simmer over low heat for 10 minutes.
Drain the fish and set the liquid aside.
Remove the rind and gristle and dice the pork.
Fry the pork in a sauté pan over low heat until the fat runs.
Add the butter and continue frying until the pork crisps.
Add the potatoes, onion and mushrooms to the pork and fry for a further 5 minutes.
Remove the pan from the heat and stir in the flour, then gradually add the milk.
Bring the mixture to simmering point, then stir in 450 ml of the reserved fish stock.
Add the fish, which will break up naturally, and the crab-meat.
Simmer for 10 minutes, season to taste with salt, pepper and lemon juice, stir in the parsley.
Serve the chowder with a bowl of crisp bread croûtons.