1 pound salt cod, soaked
1 pound fresh cod fillet, skin removed
1 pound halibut fillet, skin removed
5 tablespoons unsalted butter
1 medium yellow onion, chopped
5 cups heavy cream
2 cups milk
1 teaspoon fresh thyme leaves
¼ pound fresh pork fat back
2 cups peeled, diced potatoes
Freshly milled black pepper
3 tablespoons chopped fresh parsley
Directions :
Cut all of the fish into 1½-inch cubes. Cover and refrigerate.
Melt the butter over medium-heat in a soup kettle. Add the onions and sauté until translucent, 4 to 6 minutes.
Add the milk, heavy cream, and thyme and reduce the heat to low. Simmer for 25 minutes.
Meanwhile, dice the fat back and cook over medium heat until golden brown. Pat dry and set aside. Add the potatoes to the chowder and simmer until the potatoes are tender. Add the fish and simmer for about 10 minutes, until just cooked through.
Add salt and pepper to taste.
Serve with the pork on the side
