Saturday, October 29, 2011

Fish chowder

It turned nasty cold here, mostly rain with some sloppy snow. It's the kind of weather that demands comfort food. So I tried to come up with something I could cook without going to the grocery store. I baked oatmeal raisin cookies. But one cannot (should not!) live by cookies alone, even home-baked cookies. I looked at a couple of online recipes for fish chowder and adapted. Most recipes don't use sole because sole is such a delicate fish that it falls apart in the chowder. But I had sole in the freezer and it worked but I think this would work even better with a less delicate white fish like cod or halibut.

Fish Chowder

2 tablespoons unsalted butter
1 medium onion, chopped
3 stalks celery, chopped
3 new potatoes, sliced thin
1 clove garlic, minced
3 cups vegetable stock
1 (8 ounce) can diced tomatoes
¼ cup shredded carrot
1 cup whole milk
Salt and pepper to taste
1 pound white fish cut into 1-inch cubes
1 pinch cayenne pepper (about 1/8 teaspoon)

Melt the butter in a large pot over medium heat. Add the onion and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.

Pour in the vegetable stock, tomatoes, and shredded carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk, season to taste with salt and pepper, then stir in the fish. Add cayenne pepper. Continue simmering uncovered until the fish is flaky and no longer translucent in the center, about 10 minutes. Serve immediately.  

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