12-27-2004, 04:54 PM
BLACKFISH CHOWDER2 pounds blackfish fillets
2 pounds potatoes, peeled
2 quarts milk
1/2 pound lean salt pork, diced
2 pounds onions, sliced in rings
Salt
Freshly ground white pepper to taste
1 bay leaf
1 teaspoon dried thyme
6 small squares of butter
Boil potatoes, drain and set aside to cool. Pour milk into kettle and place over low heat. Saute pork until crisp and brown in frying pan. Remove with a slotted spoon and add to milk but leave rendered fat in the pan. Saute onion rings in pan until translucent but not brown. Add to contents of kettle. Put fish fillets in frying pan with fat, cover and simmer until the fish is done or flakes easily when tested with a fork. Add fish to the kettle. Dice the potatoes and add to the mixture. Season with salt and pepper. Add bay leaf and thyme and simmer for 15 minutes. Serve with chunk of butter in each bowl. Serves six.
[signature]
2 pounds potatoes, peeled
2 quarts milk
1/2 pound lean salt pork, diced
2 pounds onions, sliced in rings
Salt
Freshly ground white pepper to taste
1 bay leaf
1 teaspoon dried thyme
6 small squares of butter
Boil potatoes, drain and set aside to cool. Pour milk into kettle and place over low heat. Saute pork until crisp and brown in frying pan. Remove with a slotted spoon and add to milk but leave rendered fat in the pan. Saute onion rings in pan until translucent but not brown. Add to contents of kettle. Put fish fillets in frying pan with fat, cover and simmer until the fish is done or flakes easily when tested with a fork. Add fish to the kettle. Dice the potatoes and add to the mixture. Season with salt and pepper. Add bay leaf and thyme and simmer for 15 minutes. Serve with chunk of butter in each bowl. Serves six.
[signature]