Potato-Fish Chowder
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Everyday Food, April 2005
- Prep Time 15 minutes
- Total Time 45 minutes
- Yield Serves 4
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Ingredients
- 2 tablespoons butter
- 6 scallions, coarsely chopped
- 2 stalks celery, coarsely chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 bottles (8 ounces each) clam juice
- 1 1/2 pounds scrubbed new potatoes, cut into 1/2-inch pieces
- 1/2 dried bay leaf
- 1 pound cod fillet, cut into 2-inch chunks
- 1 cup whole milk
- Coarse salt and ground pepper
Directions
- In a 5-quart saucepan, melt butter over medium-high heat. Add scallions, celery, and garlic; cook until tender, 2 to 3 minutes. Add flour; stir to coat. Add clam juice and 2 cups water, whisking until smooth.
- Add potatoes, thyme, and bay leaf. Bring to a boil; reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a paring knife, about 10 minutes.
- Add cod; cover, and cook until fish easily flakes, about 8 minutes. Pour in milk; cook until heated through, 1 to 2 minutes. Remove and discard bay leaf. Season with salt and pepper. Serve immediately.
I just wrote about this recipe for the EDF book giveaway. Very yummy. The fish doesn't get overcooked and all the flavors are great. It's a thin chowder, but I enjoy chowder on more the broth-y side.