Smoked Whiting and Scallop Chowder
By garciamoss
Milk-poached smoked whiting gives thick, creamy seafood chowder a briny, woodsy depth of flavor.
Ingredients
- 1/2 lb. smoked whiting, haddock, or whitefish fillets
- 6 1/2 cups milk
- 8 tbsp. unsalted butter
- 2 medium carrots, chopped
- 2 stalks celery, finely chopped
- 1 medium yellow onion, finely chopped
- 3/4 cup flour
- 1 cup chicken stock
- 1 medium russet potato, peeled and finely chopped
- 6 oz. scallops, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup finely chopped parsley
- Country bread, for serving (optional)
Details
Adapted from saveur.com
Preparation
Step 1
1. Bring whiting and milk to a boil in an 8-qt. saucepan. Reduce heat to medium; cook until milk is slightly reduced and fish is tender, about 45 minutes. Remove from heat and cover; set aside 1 hour.
2. Strain whiting, reserving milk; shred fish, discarding skin and bones, and set aside. Melt butter in a 4-qt. saucepan over medium-high heat. Add carrots, celery, and onion; cook, stirring occasionally, until soft, 5–7 minutes. Sprinkle in flour; cook, stirring, for 3 minutes. Whisk in reserved milk and the stock; bring to a boil and cook until slightly thickened, 2–3 minutes. Reduce heat to medium and add potato; cook, slightly covered, until potato is tender, 10–12 minutes. Add shredded whiting, scallops, salt, and pepper; cook until scallops are cooked through, 2–3 minutes. Stir in parsley and ladle into bowls; serve with bread on the side, if you like.
You'll also love
- Mussels and Clams over shell pasta 4/5 (5 Votes)
- Strawberry Risotto (Risotto alle... 4.3/5 (4 Votes)
- Snow's White Clam Sauce 3.3/5 (124 Votes)
- Slow Cooker Scalloped Potatoes 4.2/5 (5 Votes)
Review this recipe