Marjorie Standish Fish Chowder Recipes

HEARTY FISH CHOWDER

Steps:

• Blanch the salt pork in boiling water for 10 minutes. Drain. In a heavy 4-quart casserole, cook the pork over low heat for 5 minutes. Add the onion and saute until soft. Add the fish stock and bay leaves and bring to a simmer. Combine the potatoes with the stock mixture and cook until the potatoes are barely done. Add the scallops, shrimp, and fish and simmer for 5 minutes. Heat the cream and add it to the soup. Season with cayenne, salt, and white pepper. Serve very hot.

MIXED SEAFOOD CHOWDER

Steps:

• Bring clams, thyme sprigs, and 4 cups water to a simmer in a large pot. Cover; cook until clams open, 5 to 10 minutes. Transfer to a bowl, discarding any that remain closed. Strain liquid into a bowl. Reserve 12 clams; coarsely chop meat from remaining ones.
• Melt butter in pot over medium. Add leeks; cook, stirring occasionally, until soft, 5 minutes. Stir in vermouth; cook until almost evaporated, 2 minutes. Add celery, potatoes, and clam liquid. Simmer, partially covered, until potatoes are tender, 15 to 20 minutes; mash a few with the back of a spoon to thicken soup. Stir in cream, salmon, and all clams. Cook until heated through, 1 minute. Season with pepper and serve, topped with thyme leaves.

FISH CHOWDER

Steps:

• Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
• Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately.