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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Classic New England Fare. This is an authentic recipe, completely soul satisfying. Ingredients:
1/4 lb salt pork, diced small |
1 c chopped yellow onion |
1/2 c chopped celery |
2 c diced (large), russet potatoes |
2 or 3 tbl cornstarch (depending on thickness desired) |
2 c water |
1 bay leaf |
1 tsp dried dill weed |
1 tbl dried parsley |
1 tsp salt |
1/2 tsp thyme |
1/2 tsp pepper |
3/4 lb each of cod, haddock and hake ( add any other fish or shellfish to your taste) |
2 c half and half |
chopped parsley |
Directions:
1. Mix together flour and cornstarch and set aside
2. Cook salt pork in 5 quart Dutch oven or kettle over medium heat until crisp, stirring until golden
3. Add onion and celery to drippings, cook and stir until softened.
4. Stir in potatoes, cook 1 minute
5. Add water, Bay leaf, dill, salt, pepper and bring to a boil over high heat. Reduce to low and cook until potatoes are fork-tender.
6. Add fish; simmer covered until fish begins to flake with a fork. then break fish into chunks.
7. Mix flour and cornstarch together with a small amount of the half and half
8. Discard Bay leaf, add the 1/2 & 1/2 and the half and half mixture heat 2 minutes and adjust thickness if needed.
9. Adjust seasonings
10. Garnish with parsley and a pat of butter, serve with oyster crackers
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