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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Hmm mm good Ingredients:
1/4 lb salt pork, rinsed and chopped |
1 medium onion, diced |
2 medium celery ribs, diced |
4 medium waxy potatoes, peeled and diced |
4 cups fish stock or 4 cups bottled clam juice |
1 1/2 lbs white fish fillets, cut into 1-inch chunks |
1 cup half-and-half |
salt and pepper |
Directions:
1. Cook the pork in a large soup pot or saucepan over med heat until it has rendered its fat, about 4 minutes. increase the heat to med-hi and continue to cook until it begins to brown, about 3 to 4 minutes. Add the onion and celery and continue to cook until the onion is soft, about 4 minutes.
2. Add the potatoes and broth. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 20 minutes.
3. Stir in the fish and simmer, covered, until the fish is just cooked, about 3 minutes. Add the half-and-half. Taste and add salt and pepper as needed. Heat just long enough to bring the liquid back to a simmer. Serve hot.
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