New England Chowder

Ingredients

• 600 gFish
• 100 gSalt pork
• 200 gOnion
• 40 gFlour
• 2 gPepper
• 10 gSalt
• 80 gCracker
• 1000 mlWater

Instructions

1. 1

   Preparation

   • Cut the fish into roughly 3-inch (7–8 cm) pieces (about 600 g total). Peel and slice the onions.
   • Soak the crackers (pilot bread or salt crackers) in water until slightly softened (5–10 minutes), then drain.
2. 2

   Cooking

   • Fry the salt pork (about 100 g) in a large pot over medium heat until the fat renders. Remove the pork and set aside.
   • Layer the fish, onions and pork in the pot.
   • Mix the flour (40 g) with enough water to make a smooth slurry. Add to the pot along with about 1000 ml water.
   • Season with salt (10 g) and black pepper (2 g). Bring to a boil, then simmer gently for about 30 minutes.
3. 3

   Finish and Serve

   • Stir in the soaked crackers about 5 minutes before serving to thicken the chowder.
   • Adjust seasoning if needed and serve hot in a tureen or bowls.