Fish Chowder
- One Pot
Ingredients
- 2 tbsp (30 mL) olive oil
- 1 large onion, diced
- 1 lb (500 g) potatoes, peeled and diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 leek (white and light green parts only), diced
- 1 bay leaf
- 1/2 tsp (2 mL) (approx) salt
- Generous pinch white pepper
- pinch nutmeg
- 3 tbsp (45 mL) all-purpose flour
- 2 bottles (240 mL each) clam juice
- 1-1/2 lbs (750 g) boneless skinless cod fillets or haddock or other flaky white fish fillets
- 1 cup (250 mL) 10% cream
- pinch saffron threads, crumbled (substitute scant 1/4 tsp/1 mL ground saffron)
- 1/4 cup (60 mL) finely chopped parsley or chives
Preparation
In soup pot or large saucepan, heat oil over medium heat; stir in onion, potatoes, celery, carrots, leek, bay leaf, salt, pepper and nutmeg. Fry, stirring, until vegetables are hot, 2 to 3 minutes. Reduce heat to medium-low; sweat vegetables, covered and stirring a few times, for 15 minutes.
Sprinkle flour over vegetables; cook, uncovered and stirring, for 2 minutes. Stir in 2 cups/500 mL water and clam juice. Stirring, bring to boil. Reduce heat to medium-low; simmer, covered, for 15 minutes.
Cut fish into 1-inch/2.5 cm chunks; add to pot. Poach over low heat, covered, at just under a simmer until fish flakes easily, 10 to 15 minutes.
Meanwhile, in small saucepan, heat cream until bubbles appear at side of pot. Remove from heat; sprinkle saffron over top. Cover.
Stir cream mixture and parsley into chowder. Bring to simmer. Add salt, if necessary, to taste.
Makes 6 to 8 servings.
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