NEW ENGLAND FISH CHOWDER
4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
1 lb onions, cut into 3/4-inch dice
6-8 sprigs savory or thyme leaves chopped (1 tablespoon)
2 dried bay leaves
1 lb low starch potatoes (e.g. Yukon Gold), peeled and sliced 1/3" thick
5 cups Fish Stock (see recipe)
Kosher or sea salt and freshly ground black pepper to taste
3 pounds skinless haddock or cod fillets, 1 inch thick, bones removed
1-2 cups heavy cream
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives
Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork, when fat is rendered, increase the heat to medium and cook until the pork is a crisp golden brown, then transfer the cracklings to a small ovenproof dish, leave fat in the pot.
Add butter, onions, and herbs to the pot and sauté (stir occasionally) until the onions and softened but not browned. Add the potatoes and stock to cover. Increase heat and bring to a boil, cover, and cook the potatoes until they are soft on the outside but still firm in the center. If the stock is not thicker, crush some potato against the side of the pot and cook for 2 minutes. Reduce the heat to low, season well, then add the fish fillets and cook over low heat for 5 minutes. Remove from heat and let sit for 10 minutes.
Gently stir in the cream, taste and adjust seasoning. When ready to serve, warm the cracklings in a low oven (200 °F) for a few minutes while you mound the chunks of fish, onions, and potatoes in large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over servings and sprinkle with parsley and chives. Serves 8.