Fish Chowder
-
Category
Soup and Stew
-
Cusine
New England
What do you need?
How to make?
Ingredients
1 tablespoon extra virgin olive oil
1 teaspoon butter
2 medium yellow onions, chopped
1/2 cup dry white wine
3 large Yukon Gold potatoes , peeled, cut into 3/4-inch cubes
2 cups clam juice
1 bay leaf
1 tablespoon fresh thyme, or 1 teaspoon dried thyme
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Old Bay
1 1/2 to 2 pounds cod*, or other firm white fish, pin bones removed, fillets cut into 2-inch pieces
1 1/2 cups heavy cream
2 tablespoons chopped fresh parsley
Directions
Heat 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, if using, and turn up the heat, cook, uncovered until the wine reduces by half.
Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.
In a separate pot, heat the cream until steamy .
Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes.
Keep your eye on the heat! If you are using straight heavy cream you should be more easily able to avoid curdling, even if the soup starts to boil. But if you are substituting light cream, half and half, or milk, the mixture will likely curdle if it gets near boiling point .
Keep the temperature so that it barely gets steamy, but not simmering.
When the fish is just cooked through, remove from heat.
Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving.
Serve with crusty bread or oyster crackers .