All content copyright Katrina Hall 2008 through 2018

Friday, February 22, 2008

perfect fish chowder - the recipe

Someone asked me to post the recipe for this lovely, scent-of-the-sea chowder, so here it is. Only make this when you have a good source for very fresh fish. I use fresh cod or pollock, because it makes such fat "flakes" of meaty fish when you poach it.
1 pound very fresh cod or pollock
1 onion, rough dice
2 stalks celery, washed and roughly chopped
2 leek whites, diced ( optional)
4 red skinned potatoes, medium dice
2 bay leaves
clam juice - this is optional for the stock. I can't eat clams, so I don't use it.
pinch tarragon or fennel seed
3 T. unsalted butter
salt and pepper
2 T. fresh dill, chopped
In skillet or pot, place onions, leeks, potatoes, bay leaves, celery and the tarragon or fennel seed. Cover with water ( and clam juice, if you're using it)- not too much, but just enough to cover the vegetables. Simmer until just soft.
Take the fish and gently place in the simmering broth and vegetables. Simmer until the fish "flakes" when you prod it with a fork - no more than 10 minutes, usually.
Break up fish with fork, then swirl in the dill and butter.

1 comment:

katrina said...

Excuse the lack of paragraphs! When I post, Blogger changes the spacing to one big clump. If anyone knows how to fix that problem, please let me know.