Saturday, November 2, 2013

Fish Chowder

1 tbsp olive oil
2 tbsp butter
3 strips bacon 🥓 cut in small pieces
2 medium yellow onions, chopped
2 cloves garlic, chopped finely
2 bay leaves
2 tsps dried thyme
salt (to taste)
freshly ground black pepper
2 teaspoons Old Bay
dash of cayenne (or to taste)
3 large Yukon Gold potatoes, peeled, cut into small cubes
2 tbsp flour
1/2 cup dry white wine (optional)
2-3 cups chicken stock
2 lbs cod, or other firm white fish cut into bite size pieces
1-1/2 cup half and half cream (5%)

Heat oil and butter in a large pot. Add the onions and bacon and cook until softened. Add garlic and cook for 1 minute. Add the potatoes, thyme, salt and pepper, cayenne and Old Bay spice. Sprinkle with flour and cook another few minutes. Gradually stir in 2 cups of stock and wine and bay leaves. The potatoes should be just barely covered with the liquid in the pot. If not, add water or more stock. Cook covered until the potatoes are almost done, about 10-15 minutes.

Add the fish to the pot of potatoes. Cook on low, uncovered, until the fish is just cooked through. Stir in cream and heat gently till warned through. The flavors will improve if the soup sits for 30 minutes before serving or next day.

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