New England Fish Chowder
Ingredients
Instructions
  1. Rinse salted cod in cold water. Place in large bowl and add 6 cups of cold water. Cover and refrigerate for 2 days, change the water every 12 hours.
  2. In a 6 quart stock pot, heat pork belly on medium-low heat until it produces at least a couple of tablespoons of fat and begins to brown nicely. Toss occasionally to ensure even browning.
  3. Add butter and melt. Add onions and cook until translucent and soft. add celery, parsley, veggie blend, Old Bay, white pepper, and white wine. Bring to a boil, and cook for one minute. Add seafood stock and potatoes. Simmer for 12 minutes or until potatoes are soft and stock begin to thicken slightly. Lower heat and add rinsed cod. Cook for about 10 minutes and gently stir once. Lower heat to lowest setting and add heavy cream. Allow to stay warm for at least one hour before serving.