This is a traditional basic recipe which has spawned many variations over the years. Experiment! Just don't overcook your seafood. It is generally at peak flavour the day after it is made, but should not be kept beyond day 3.
Sauté pork until crisp, in a large heavy pot.
Add onion, and sauté at lower heat, just until onion is translucent.
Add potatoes and boiling water. Simmer 10 minutes.
Add fish and simmer 10 minutes. Try not to break the fish up.
Add milk, crackers, butter, salt, pepper and heat to serving temperature.
Sprinkle with parsley to serve.
Notes:
Do not overcook the fish.
Adapt to clam or seafood chowder by adding or swapping clams, scallops, oysters, mussels, lobster, etc.
If you use canned smoked oysters or smoked mussels you may wish to omit salt pork.
Some people like to put a bit of butter on top when serving.
Avoid adding flour for thickening. It tastes pasty.
You can use lower fat milk and omit salt pork for a lower calorie version - if so consider adding liquid smoke to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (312g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 378 | ||
Calories from Fat: 222 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 86.9mg | 27 % | |
Sodium 952mg | 33 % | |
Potassium 643.5mg | 17 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 14g | ||
Protein 22.7g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 378
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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