Fish Chowder

By draingal

Dad recommended this dish...

Ingredients

• 1 cup red potatoes, diced 1/2" (skin on)
• 1 1/2 qts. fish stock
• 2 strips bacon, diced
• 1 small onion, diced
• 2-3 ribs of celery, diced
• 3 oz. butter
• 4 oz. flour
• 2 cups heavy cream or half and half
• 1 cup clams in juice, chopped
• 1 cup cocktail shrimp
• 1/2 cup frozen corn
• 1/2 cup fresh tomatoes, chopped
• 2 lb. fillet, cut into bite-size chunks
• 2 tbsp. parsley, chopped
• 1 tsp. thyme, chopped
• salt and pepper to taste

Preparation

Step 1

Cover the potatoes with the fish stock and simmer until done. Remove the potatoes and hold for later use.
In a separate pot, cook the bacon until partially rendered. Add butter, onion, celery, and sauté until onions are translucent.
Add flour and combine with a wire whisk to make a roux. Cook for 5 minutes or so, stirring constantly.
Add the hot fish stock gradually, stirring until thickened and smooth.
Add cream (or half and half) and chopped clams in juice, and simmer about 10 minutes.
Add potatoes, cocktail shrimp, corn, tomatoes and stir gently with a wooden spoon.
Add fillet chunks and the remaining herbs, and simmer until the fish is done (3 to 4 minutes). Season with salt and pepper.