Modern German Chowder

Ingredients

• 1.5 pounds Haddock fillets (Skinless and boneless)
• 4 cups Cold water
• 1 medium Carrot (Sliced)
• 1 leaf Bay leaf
• 1 sprig Fresh parsley
• 1 cup Cracker crumbs (About 8 crackers, finely crushed)
• 1 teaspoon Salt (Or to taste)
• 0.5 teaspoon Black pepper (Or to taste)
• 0.125 teaspoon Cayenne pepper (Or to taste)
• 2 tablespoons Melted butter
• 0.25 teaspoon Onion juice
• 1 large Egg (Beaten)
• 1.5 pounds Potatoes (Peeled and cut into ¾-inch cubes)
• 2 ounces Salt pork (Diced)
• 1 medium Onion (Sliced)
• 5 tablespoons All-purpose flour
• 4 cups Milk (Scalded)
• 0.25 cup Butter
• 8 crackers Common crackers

Instructions

1. 1Clean the haddock fillets, reserving the bones. Place the bones in a pot with cold water, sliced carrot, bay leaf, and parsley sprig. Simmer for 20 minutes.
2. 2Strain the stock from the bones and vegetables. Discard the bones and vegetables. Chop the haddock meat; you should have about 1.5 cups.
3. 3In a bowl, combine the chopped haddock, cracker crumbs, salt, pepper, cayenne pepper, melted butter, and beaten egg. Shape the mixture into small balls.
4. 4In a large pot or Dutch oven, cook the diced salt pork over medium heat until it renders its fat. Add the sliced onion and cook for 5 minutes, until softened.
5. 5Strain the rendered fat from the salt pork and onion, reserving the fat. Add the potatoes, fish balls, and fish stock to the pot. Cook until the potatoes are soft, about 15 minutes.
6. 6In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the scalded milk until smooth and thickened.
7. 7Combine the thickened milk mixture with the potato and fish ball mixture. Season highly with salt, pepper, and cayenne pepper. Add the crackers, split and soaked in cold milk, just before serving.