White Fish Chowder

• 1 pound salt cod
• 1 pound fresh cod fillet, skin removed
• 1<

Cut all of the fish into 1½-inch cubes.

Cover and refrigerate.

In a soup kettle, melt the butter over moderate heat. Add the onions and sauté until translucent, 3 to 5 minutes.

Add the heavy cream, milk, and thyme and reduce the heat to low. Simmer for 20 minutes.

Meanwhile, dice the fat back and cook over moderate heat until rendered golden brown. Drain on paper