Fish Chowder

Ingredients

(3-4 pieces (11/2-2lbs)) Alaskan Cod, 6oz portion
(1 Tbsp) Olive oil or bacon grease
(1 tsp) Butter
(2 medium (about 2 cups)) Yellow onions, chopped
(1/2 cup, optional) Dry white wine or sherry
(3 large (about 1 1/4 pounds)) Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
(2 cups) Clam juice & clams or sub chicken broth
(1-2) Bay leaf
(1 Tbsp (fresh) or 1 tsp (dried)) Fresh thyme or dried thyme
(1 1/2 tsps) Sea salt
(1/4 tsp) Ground black pepper
(1 tsp) Old Bay
(1 1/2 cups) Heavy cream
(2 Tbsps) Fresh parsley, chopped
(to taste) Optional: spicy red pepper flakes

In a large heavy-bottomed pot, heat oil (or bacon grease) and butter over medium heat. Add the onions, and the celery and carrot too, if using. Cook for about 5 minutes, stirring occasionally, until softened but not browned.
Pour in the wine or sherry, if using, and cook uncovered for 2 to 3 minutes, until slightly reduced.
Add the potatoes, clams (and juice!), bay leaf, thyme, salt, pepper and Old Bay. If needed, add a little water so the potatoes are just barely covered. Bring to a gentle simmer, then reduce the heat to medium-low, cover and cook for 10 to 15 minutes, until the potatoes are almost fork-tender.
Add the fish and pour in the warm cream. Cook uncovered over low heat for about 5 to 10 minutes, stirring gently once or twice, until the fish is opaque and flakes easily. Do not let the chowder boil.
Remove from the heat. Stir in the parsley, taste and adjust seasoning if needed, and let the chowder rest for 10 to 15 minutes if you have time. Remove the bay leaf and serve with crusty bread or oyster crackers. Add red pepper flakes at the table if you want a little heat.

Ingredient Notes:

1 1/2 to 2 lbs cod or other firm white fish, cut into 2-inch pieces
1 tsp Old Bay seasoning, or substitute with celery salt, smoked paprika, black pepper and a dash of cayenne

by Stephanie Schneider