Recipe: Classic Maritime Fish Chowder
Posted on September 17 2019
Makes 4 – 6 servings
2 tablespoons butter
2 garlic cloves, minced
1 medium Spanish onion, finely diced
1 cup diced celery
1 bay leaf
1 teaspoon chopped fresh thyme leaves
2 large Yukon Gold potatoes, peeled and diced
2 cups fish stock
1 ½ cups whole milk
1 ½ cups heavy (whipping) cream
½ teaspoon smoked paprika
Zest of 1 lemon
2 cups chopped white fish (cod or haddock work great)
2 tablespoons fresh dill leaves, for garnish
1 tablespoon finely diced fresh chives
Sea salt and freshly cracked black pepper
In a large stockpot, melt butter over medium-heat. Add the garlic and cook for 30 seconds, keeping a close watch that it doesn’t burn. Add the onion, celery, bay leaf, thyme, and a pinch of salt, and sauté until softened, about 8 – 10 minutes.
Add the potatoes and fish stock, and bring to a boil over medium-high heat. Reduce heat to medium, and simmer until the potatoes are almost fork tender (6 – 8 minutes).
Stir in the milk, heavy cream, smoked paprika, and lemon zest, season with a hit of salt, and bring the chowder back to a simmer, stirring often. Add the fish and simmer for about 5 minutes, until the fish is cooked through, opaque, and easily flakes with a fork. Taste and adjust seasoning as necessary. Divide the chowder into bowls, then garnish with fresh dill, chives, and an extra hit of cracked black pepper.
Serve with extra lemon wedges and crusty bread. Delicious!
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