A Classic Fish Chowder

Soup’s on! Its been a while since I’ve posted any soup recipes here. I suppose its all the warm weather we’ve been having lately. But, getting back to basics, here’s a Cod fish chowder that can also be made using haddock or pollack, or any light, firm-fleshed fish.

here’s what you’ll need:

  • 1 pound cod fish cut into pieces
  • 2 slices of thick cut bacon
  • 1 russet potato diced
  • 2 celery stalks chopped
  • 2 carrots chopped
  • 3 cups of fish stock… you do have fish stock yes?
  • 1 cup whole milk
  • 1 garni boquet of: thyme and parsley
  • 1 bayleaf

melt a little butter in a large pot and start browning the bacon. Add the fish stock, garni, potato and cook a few minutes until the potato starts to soften. Then add in the celery and carrots and let them cook a few minutes. Then, add in the fish and cook until the fish just cooks through and firms up becoming opaque.

Gently stir in the milk, add a touch of salt, and remove from the heat.

Let stand until the milk heats up then ladle into nice heavy bowls and I like to garnish with oyster crackers.. and a blue point lager.

 

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