FISH CHOWDER

By [e-mail]

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 medium yellow onions, (about 2 cups)
• 3 large Yukon Gold potatoes peeled and cut into 3/4 inch cubes
• 3 pieces cooked bacon, very small pieces
• 2 stocks of celery, chopped
• 3/4 cup dry white wine Use only wine that you woul enjoy drinking.
• 2 cups calm juice
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1 dash paprika
• 1 dash cayenne
• 2 cups heavy cream
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons flour
• 2 lbs haddock or cod, cut into small pieces

Preparation

Step 1

Heat the oil and butter in the bottom of a large pot on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine and turn up the heat, cook, uncovered until the wine reduces in half.

Add the potatoes, bacon, clam juice, celery, bay leaves, thyme, salt, pepper, paprika and cayenne. The potatoes should be just barely coverd with liquid. If not add water and wine, ratio 2:1, respectively. Lower the heat to medium and cook, covered until the potatoes are almost done, about 15 to 20 minutes.

In a separate pot, heat the cream until steamy (not boiling).

Add the fish to the pot of potatoes and add the heated heavy creams. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 15 minutes. Keep a close watch on the heat! The use of heavy cream is a plus because you should be able to avoid curdling, even if the chowder starts to boil. Keep the temperature so that the chowder is barely steamy, but not simmering. When the fish is just cooked through, thicken with the flour and water, about 5 minutes, and remove from the heat.

Mix in the parsley and let stand for 20 minutes, this will improve the flavor.