Creamy New England Fish Chowder

Ingredients

• 1 lb cod or other white fish
• 2 tbsp Crisco or butter
• 1 quart white stock or half milk and half water
• 1 small carrot, diced
• 1 small onion, diced
• 1 stalk celery, diced
• 3 parsley sprigs
• 1 blade mace
• 2 egg yolks
• 1/2 cup heavy cream
• Juice of 1 lemon
• 2 tbsp flour
• 1 tsp chopped fresh parsley
• Dry toast, for serving

Method

1. 1 Wash, dry, and cut the fish into small pieces. In a saucepan, combine the fish, stock (or milk/water mix), diced carrot, onion, celery, parsley sprigs, and mace. Simmer for 30 minutes.
2. 2 Strain the liquid, reserving it. Discard the solids. Melt the Crisco in a clean pan, stir in the flour to make a roux, then gradually whisk in the reserved fish liquor. Bring to a boil and cook until thickened.
3. 3 Remove the soup from heat and let it cool slightly. In a bowl, beat the egg yolks with the cream. Slowly temper the egg mixture by whisking in a ladle of the hot soup, then pour the egg mixture back into the pot.
4. 4 Reheat the soup gently over low heat without boiling to cook the eggs. Season with salt and pepper, add lemon juice and chopped parsley. Serve immediately with dry toast.