Smoked Fish Chowder

Name: Smoked Fish Chowder
Yield: Feeds 4
Cuisine: United States
Ingredients: 1 whole smoked fish, about 1 to 1½ pounds; black pepper to taste; 1 cup diced onion; ¼ pound salt pork, diced; 2 or 3 cups whole milk; 3 or 4 medium to large potatoes, diced

Preparation info

Feeds
4

Difficulty
Easy

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

About

I’ve never cooked a chowder that wasn’t good (at least to me), but I’ll have to admit that I am partial to one made with smoked fish. Here’s an old recipe from Maine. Any good smoked fish can be used, hard- or light-cured, but fish with large scales should be scaled before being boiled.

Ingredients

1 whole smoked fish, about 1 to 1½ pounds
¼ pound salt pork, diced
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Americas
United States
Maine
Fish course
Gluten-free

Method

Put the fish in a pot, cover it with water, bring to a boil, reduce the heat, and simmer until the fish is tender. (The time will depend on how hard it was cured and how long it was smoked.) While simmering the fish, sauté the salt pork in a skillet until the pieces begin to brown. (Some cooks may want to put the salt pork in with the fish instead of browning it; suit yourself.) Drain the salt