RecipesFromScratch.com - Fish Chowder

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Fish Chowder

3 pounds of haddock
4 cups of cold water
2 carrots, sliced
1 bay leaf
3 sprigs of parsley
2 inch cube of fat salt pork
1 medium onion, chopped
4 medium potatoes, cubed
8 cups of scaled milk
2 egg yolks
a dash of cayenne
salt and freshly ground pepper to taste
8 pats of butter
Paprika

Skin and bone the fish and place in a 4 - 5 quart casserole with water, carrots, bay leaf and parsley. Bring to a boil and simmer for 20 minutes. Strain, replacing stock in casserole. Cut pork into small pieces and fry in skillet until pieces are crisp. Remove pieces. Add onion to fat and fry until golden brown. Cut fish into chunks. Add to fish stock with onion, potatoes and milk and cook gently until potatoes are done, about 20 minutes. Do not boil. Beat egg yolks with a bit of the stock and stir rapidly into the chowder. Add cayenne and season well with salt and pepper. Serve with butter pats floating on top and a dash of paprika for decoration. Serves 8

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