Daniel Webster's Chowder
Daniel Webster's Chowder is a big nineteenth century American fish stew, taken from an 1881 household reference. It uses six pounds of sea bass or cod and two dozen oysters, then adds a full bottle of port or claret and mushroom catsup to the pot. Mashed potatoes and broken sea biscuit thicken the broth as it simmers. Cook it for a crowd, and expect a rich, winey, heavily spiced chowder.
Instructions
Fry the chopped onion together with the fatty pork in a pan until the onion is softened and the pork has given up its fat. Transfer everything to a large pot.
Add all of the remaining ingredients to the pot: the mashed potatoes, broken sea biscuit, herbs, catsup, wine, spices, fish slices, oysters, pepper and lemon.
Pour in enough water to cover the contents by 1 inch.
Bring the pot to a boil, then lower the heat so it simmers. Cook for 1 hour, stirring gently every so often so the fish slices stay in pieces.
Serve the chowder hot, once the fish is cooked through and the broth has thickened from the potatoes and biscuit.
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