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Catholic Recipe: The Captain's Chowder

    INGREDIENTS

  • 2 pounds haddock or cod, fresh or frozen
  • 1/8 pound salt pork, diced
  • 1 large onion, finely cubed
  • 5 medium potatoes, cut into 1/4-inch cubes
  • 1 quart milk
  • 1 cup light cream
  • 1/3 cup sautérne or Chablis
  • 1 Tablespoon salt
  • 1/8 teaspoon pepper
  • Details

  • Serves: 6
  • Prep Time: 1 hour
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin: USA

In 1845 the Christian Brothers, a dedicated teaching order, established a monastery in California. About forty years later, they began to make wines for sacramental purposes, in the heart of California's finest wine district. Soon the quality of their wines created public interest, and this led to a highly successful venture into the commercial market. Thus the Brothers carry on a centuries-old tradition and identify with the monks of the Old World, who, in the Middle Ages and even earlier, practiced the art of wine making, never receiving any personal compensation for their labor but using all profits to further their religious work. The Christian Brothers have collected some fine recipes using their wines, and from these we have chosen the following for your pleasure.

DIRECTIONS

Cover fish with salted water; simmer gently for about 10 minutes. Strain; debone and skin fish, saving stock for later use. Fry salt pork in large kettle until crisp and lightly browned; remove to absorbent paper. Sauté onion in drippings until golden brown. Add potatoes, fish, and fish stock. Simmer, covered, 10 minutes. Add milk, cream, and wine; reheat without boiling. Season to taste; sprinkle salt pork cracklings over soup. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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