Location: San Mateo, CA
|This is a recipe for my version of a fish chowder. Please note, that this chowder should be quite liquid and not very thick. The flour and potatoes should just lightly thicken the chowder. For this chowder I used the left over fish broth from my two rockfish bouillabaisse from a couple of weeks ago (also posted on the same board). You may substitute your own fish broth or some bottled clam juice and water. Hope you like it.
1 small onion chopped into 1/4" dice
1 large carrot chopped into 1/4" dice
1 stalk celery chopped into 1/4" dice
2 potatoes (yukon gold potatoes or new potatoes preferred) chopped into 1/2" cubes
2 or 3 pieces of bacon chopped
4 sprigs of fresh thyme or 1/2 tsp of dried thyme
2 Tablespoons finely chopped parsley
1 Tablespoon flour
4 cups fish broth
salt and pepper to taste
1/2 cup cream
1 lb of fish fillets cut into 2" pieces
In a large pot, saute the bacon over medium heat until crispy and
most of the fat has been rendered. Add the onion, carrot and
celery to the pot and saute until the vegetables are softened.
Add the thyme and potatoes to the pot and lightly season with
salt and pepper. Saute for about 5 minutes over medium heat.
Sprinkle with flour. Continue to saute for another 5 minutes.
Add the fish broth and bring to a boil over high heat. Reduce
the heat to medium low and simmer for 15 minutes or until the
potatoes are softened. Add the cream and bring it to a boil
over high heat. Reduce the heat to low and adjust the seasonings.
Add the fish fillets and simmer until the fish is barely cooked
through. Serve in bowls sprinkled with a bit of the chopped parsley.
Fish on the end of my line appear only as hallucinations ...