Fish Chowder - Hearty fish soup mix
Fish Chowder is a creamy, hearty fish soup that's a staple in New England cuisine. This warming dish typically includes a mix of tender fish, diced potatoes, onions, and celery, all swimming in a rich and savory broth thickened with cream. It's flavored with a gentle hint of thyme, bay leaf, and sometimes a touch of bacon or salt pork for an extra layer of flavor. Fish Chowder is a perfect comfort food for cold days and can be made with a variety of fish such as cod, haddock, or even shellfish. Serve this chunky, satisfying soup with crispy oyster crackers or a slice of crusty bread to soak up the broth. Description by ChatGPT.
Embark on a culinary journey to the northeastern shores of America with this Classic New England Fish Chowder recipe, brought to you by America's Test Kitchen. This dish captures the essence of coastal cuisine by highlighting fresh, tender fish in a clean, flavorful broth, topped with hearty potatoes. It's the perfect comfort food for any season, offering a touch of tradition with every spoonful.
Ingredients:
- 2 tbsp unsalted butter
- 2 onions, cut into 1/2-inch pieces
- 3/4 tsp table salt
- 1 1/2 tsp dried thyme
- 1 bay leaf
- 4 oz salt pork, rinsed and rind removed
- 5 cups water
- 2 lbs boneless, skinless cod, or other firm white fish
- 1 1/2 lbs Yukon Gold potatoes, cut into 1/2-inch pieces
Instructions:
1. In a Dutch oven or large pot, melt 2 tablespoons of butter over medium heat.
2. Add the onions, salt, thyme, and bay leaf to the pot. Stir and cook until the onions begin to soften, making sure they do not brown, for about 3 minutes.
3. Cut the rinsed salt pork into two pieces, discarding any rind. Add the pieces to the pot with the softened onions.
4. Pour 5 cups of water into the pot. Increase the heat slightly and bring the mixture to a gentle simmer.
5. Prepare the fish by cutting it into large chunks if not pre-cut. Once the water is simmering, remove the pot from heat and gently add the fish to the liquid.
6. Cover the pot and let the fish steep in the hot water to infuse the broth with flavor for 5 minutes. The fish should be partially cooked at this point.
7. While the fish is steeping, prepare the Yukon Gold potatoes by cutting them into 1/2-inch slabs and then pieces.
8. After 5 minutes, use a slotted spoon to carefully remove the fish from the broth, setting it aside in a bowl, and being careful to leave the salt pork in the pot.
9. Add the cut potatoes to the pot. Return the pot to heat and bring the mixture back to a simmer.
10. Cook the potatoes in the broth until tender, about 20 minutes.
11. Once the potatoes are cooked, gently stir the partially cooked fish back into the pot to finish cooking in the hot broth without applying additional heat.
12. Carefully remove the pieces of salt pork from the chowder before serving.
13. Serve the chowder in bowls, ensuring each serving has a generous amount of fish, potatoes, and broth.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6-8 servings
Equipment:
- Dutch oven or large pot
- Slotted spoon
- Knife and cutting board
Cooking Tips:
- Do not let the onions brown as it can change the flavor profile of the broth.
- Adjust the heat as necessary to maintain a gentle simmer when cooking the potatoes.
- Be delicate with the fish when reintroducing it to the pot to prevent it from breaking apart.
This recipe is by America's Test Kitchen. https://www.youtube.com/@AmericasTestKitchen
#chatgpt #fishchowder #comfortfood #newenglandcuisine #americastestkitchen #cooking #recipe #homechef #seafood
Comments