Ingredients
1/4 pound salt pork, cut into 1/8-inch cubes
1 large onion, finely chopped
1 1/2 quarts Fish Stock for Hearty Fish Chowder
4 cups diced potatoes, cut into 1/4-inch cubes
2 bay leaves
1 pound bay scallops
1 pound shelled, deveined shrimp, fresh or frozen (30 count)
1 pound cod, cut into chunks
1 pound monkfish or other firm whitefish, cut into chunks
1 pint whipping cream
1/8 teaspoon cayenne pepper
Salt and white pepper, to taste
Preparation
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.
