Ballycotton Fish Chowder

By LRay

Printed in THE WEEK March 29, 2013

Ingredients

• Extra-virgin olive oil
• 6 oz bacon, cut into 1/3-inch dice
• 1 large onion, chopped
• 3 ,4 lb Yukon Gold or russet potatoes, peeled and cut into 1/3-inch cubes
• 4 cups chicken stock
• 3 cups milk
• Pinch of cayenne pepper
• 1 lb skinless mixed fish fillets, such as salmon, haddock, or cod, cut into chunks
• 6 oz smoked fish, cut into 3,4-inch pieces
• 2 tbsp each chopped chives and parsley

Details

Servings 4
Adapted from theweek.com

Preparation

Step 1

In large stockpot, heat a drizzle of olive oil over medium heat. Add bacon and fry 4 to 5 minutes until fat renders and the bacon is
crispy and golden brown.
Add onion, season lightly with salt and pepper, and saute for 5 minutes. Add potatoes, stock, milk, and cayenne and bring to a boil. Reduce heat to medium low and simmer for 3 minutes, or until potatoes are cooked halfway.

Stir in fresh and smoked fish and simmer another 3 to 4 minutes, until the fresh fish is just cooked through and the potatoes are tender. Season with salt and pepper and stir in chopped herbs.

Serves 4 to 5.