Quote:
Originally Posted by RYANINMICHIGAN
I love a good new england claim cowder. And French onion soup if one of my favs too
|
Sir have you have a Maine FISH chawda???
This recipe is dependent of you and how much fish you decide to cook and how much taters you like in it. IMHO opinion haddock is the best fish for this recipe.
Get a chunk a fatback ( salted pork for those who are not in the know ) dice it into small cubes about a 1/4 cup cook till nice and crispy. Then scoop out the pieces and leave the drippings. Dice about a cup ( more if you like ) of onions I prefer small dice for this cook in fat till clear. Then dice up a couple pounds of taters I like a small dice but some like bigger chunks. Put taters into the pat dripping and cook for around 10 min not to fry just to get a light crust on them. Then add ( choice here ) I use home made chicken stock but you can use just water though the stock makes the end result much richer. Fill to just above the taters cook till taters are done. Now chunk up your fish ( as I said I prefer haddock for this but you can use ANY fish you like or combination of fishes) and add the amount you like to the pot I like not to big of chunks but a good ratio of fish to taters. Then as the liquid should now be at the lever of the taters or below you add the heavy cream ( yea you can use milk or half and half but trust me it is not as good ) to cover the fish plus a little extra cook till fish is cooked and serve. Do not forget to add a bit of the cooked pork pieces into each bowl.
I have been making this for all my life as it come from my grandmother who got it form a friend when she first moved here way back when. This is a RICH heavy meal for the working man or simply a delicacy that is always a hit at a dinner.
You can serve with oyster crackers ( if you can get them where you are) if you like. I much prefer a boule of home made sourdough myself.