Dinner, Lunch, Soups

Boston Fish Chowdah

I love chowders. I think that they are some of the most comforting food around and definitely a food that I eat a lot in the winter. My father makes a great New England Seafood Chowder (here is the recipe) on which this Fish Chowder is based.

1 cup carrots, cut to match-sticks
1 cup leek, diced
3 tablespoon olive oil
1 cup waxy potatoes cut to match-sticks
1 cup russet potatoes cut to 1/4 inch dice
3/4 pound salmon filet, 1-inch pieces
3/4 pound cod filet, 1-inch pieces
3 cups seafood stock
2 cups whole milk
1 cup heavy cream
salt and pepper to taste
3 tablespoons fresh parsley

In a large, heavy bottomed dutch oven, heat the olive oil until shimmering. Add the leeks and sauté until translucent, about 3-4 minutes. Add the carrots and sauté a few more minutes. Add both potato types, then the seafood stock. This should cover the vegetables. Cover with a lid and let simmer on low heat for 20-25 minutes, until the russet potatoes have disintegrated (this will help thicken the chowder) and the waxy potatoes and carrots are tender.

Add the fish and let simmer on very low for 5-8 minutes, until the fish is cooked through. At this point, avoid stirring much — or stir gently — as if you are rough with the chowder, all the fish will fall apart. Add the milk and the cream and let come back to a gentle boil. Remove from the heat and taste. Add salt and pepper to taste. Finally, add your parsley immediately before serving.

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