Chef Dennis Prescott is here with a classic Maritimes recipe: Fish Chowder. Try this Canadian cuisine!
“All east coasters have their versions of a chowder.”
INGREDIENTS
- 2 tbsp unsalted butter
- 2 garlic cloves minced
- 1 diced celery
- 1 bay leaf
- 1 tsp chopped fresh thyme
- sea salt
- 2 large Yukon Gold potatoes peeled and diced
- 2 cups fish stock
- 1 1/2 cups whole milk
- 1 1/2 cups heavy (35%) cream
- 1/2 tsp smoked paprika
- Freshly ground black pepper
- 2 lb boneless, skinless white fish (cod or haddock work great) cut into ½-inch pieces
- 1 tbsp chopped fresh dill
- 1 tbsp finely chopped fresh chives
- 1 lemon cut into wedges, for serving
METHOD
In a large stockpot, melt the butter over medium heat. Add the garlic and cook, stirring, for 30 seconds, keeping a close watch so it doesn’t burn. Add the onion, celery, bay leaf, thyme, and a pinch of salt, and cook, stirring, until softened, about 8 to 10 minutes.
Add the potatoes and fish stock, and bring to a boil over medium-high heat. Reduce the heat to medium, and simmer until the potatoes are almost fork-tender, about 6 to 8 minutes.
Stir in the milk, heavy cream, paprika, and lemon zest, season with salt and pepper, and bring the chowder back to a gentle simmer, stirring often. Add the fish and simmer for about 5 minutes, until the fish is cooked through and flakes easily with a fork. Taste and adjust the seasoning as necessary.
Ladle into warmed bowls. Garnish with dill and chives, and serve right away, with lemon wedges alongside.