Fish Chowder
 
Prep time
Cook time
Total time
 
Recipe type: Soup
Serves: 6
Ingredients
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 1 small onion, chopped
  • ½ cup white wine
  • 5 medium potatoes, cubed
  • 2 cups clam juice
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 2 pounds cod
  • 1½ cups heavy cream
  • 2 teaspoons dried parsley
Instructions
  1. In a large pot, over medium heat, heat the oil and butter. Add the onions and saute until softened, about 5 minutes. Add the wine and continue to cook until the wine has been reduced by about half.
  2. Add the potatoes, clam juice, bay leaf, thyme, salt and pepper. Bring to a simmer and cook over medium heat until the potatoes are almost soft, about 10 minutes. Heat the heavy cream in another pot until warm, but not boiling.
  3. Add the fish and heavy cream to the potatoes. Cook over low heat until the fish is fully cooked, about 10 minutes. Keep an eye on the soup. Allow it to simmer, but do not allow it to boil.
  4. Add the parsley. Allow the soup to sit for about 30 minutes. The soup is better if the flavors are allowed to meld together.
Recipe by The Little Chef at http://littlechefblog.com/fish-chowder/