Fish Chowder


JWU College of Culinary Arts

½ gallon

Serving Size
8 ounces

Recipe ID

US standard
Salt pork rind removed, diced brunoise
2 ounces
Vegetable oil
1 ounce
Onions, washed, peeled, diced Macédoine
4 ounces
All-purpose flour
2 ounces
Fish stock, heated
1½ quarts
Potatoes, washed, peeled, washed again, cut Macédoine
8 ounces
Fish trimmings
10 ounces
Heavy cream
2 ounces
Kosher salt
To taste
White pepper
To taste
Parsley, chopped
1 tablespoon
  1. Gather all the ingredients and equipment.
  2. In a large stockpot, combine the salt pork and oil; render the salt pork over low heat until pork fat pieces are crispy and golden brown. Remove any fat that was not fully rendered.
  3. Add the onions, and sauté until translucent.
  4. Singer the flour over the onions to create a roux. Cook over medium heat for 5 minutes.
  5. Gradually whisk in the hot fish stock, blending until smooth. Heat to a boil. Reduce to a simmer.
  6. Add the diced potatoes and simmer gently.
  7. When the potatoes are three-fourths cooked, add the diced fish, and finish cooking.
  8. Temper the heavy cream into the soup. Taste and season with salt and pepper.
  9. Serve in a preheated soup cup garnished with chopped parsley.
  10. Hold at 135°F or higher, or cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F or lower in an additional 4 hours. Label, date, and refrigerate.