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Bodega Bay Fish Chowder

Jerry's RecipesTHE IDEA FOR THIS RECIPE COMES FROM A WEBSITE <www.allrecipes.com>. I've tweaked it so that both preparation and several ingredients are closer to my Lake Champlain Chowder. Like the Champlain version, it goes together quickly but it's best if it 'rests' for an hour or so after cooking to blend the flavors.

The original recipe calls for flour for thickening. You can leave out the flour and instead use an additional potato or two. Your choice.

Seasoning. The "allrecipes" recipe calls for Old Bay Seasoning™. As a substitute, I suggest either thyme or savory as the herb flavoring. The two are similar, with savory adding a refreshing hint of mint.

KeyPotatoes. Chowder must be 'creamy'. Which means that you'll get best results with all-purpose potatoes — medium-starch potatoes that fall between the low-starch (waxy) and high-starch (Idaho) varieties. In other words, select Maine or 'eastern' potatoes (Burbank Russets are ideal). If the potatoes are new and have tender skins, just wash and brush the potatoes rather than peeling them.

KeyFish. Use firm white fish such as cod, haddock, hake, or pollack. If frozen, remove the fish from the package and thaw in a bowl of cold water. Remove any bones and skin. Do NOT cut the fish into pieces—place the fillet into the pot whole as described.

Total time about 1-1/2 hours. Serves 4-5.

SHOPPING LIST:
  • Seasonings (see note above)
  • Clam juice
  • Fish (see note above)
  • Evaporated milk
  • Parsley or chives
  • Optional: bacon bits
      • Onion
      • Celery
      • Mushrooms
      • Medium-starch potatoes
      • Chicken stock
1
In a large pot, melt butter and cook gently ("sweat') until onions are translucent but not browned
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 1 celery rib, chopped
  • 2-3 fresh mushrooms, sliced

2
Add to pot, raise heat to medium and simmer, covered, 10-12 minutes or until potatoes are softened
  • 3-4 medium potatoes, irregularly diced
  • about 2 cups (16 oz) chicken stock
  • 1/4 tsp dry savory or thyme, crushed (see seasoning note above)
  • Salt and ground black pepper to taste

3
Optional: Use a potato masher to lightly crush some of the potatoes in the pot.
4
Mix together until smooth, then stir into the chowder
  • 1 cup (8 oz) clam juice
  • about 1/4 cup all-purpose flour
5
Lay whole fish fillet(s) on top of other ingredients, then cover and cook gently about 5 minutes
  • 1 to 1-1/2 pounds skinless fillet of fish, bones removed
6
Remove pot from heat and set aside, covered, a few minutes while fish finishes cooking.
7
Stir in gently, then let chowder rest, covered, for 15-30 minutes
  • 1 12-oz can evaporated milk
  • adjust seasoning


To serve: Reheat. Then, using a slotted spoon, mound food chunks in middle of bowl and ladle broth around. Sprinkle servings with bits of cooked bacon, chopped parsley and/or chives. Sprinkle with paprika if desired.

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