Reviews (1) Add Rating & Review 11 Ratings 5 star values: 7 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 10/18/2017 I used salt pork and celery and onions, chopped fine, not shallots. I agree the fish has to be firm fleshed. I have never used wine though. The fish usually gives off enough flavor without adding clam juice. I always end up putting chopped parsley and a few pats of butter. Yummo!
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Gallery Fish Chowder Credit: Marcus Nilsson Recipe Summary prep: 30 mins total: 45 mins Servings: 8
Ingredients Ingredient Checklist 2 strips bacon (about 2 ounces), finely chopped 1 tablespoon unsalted butter 5 ounces shallots, minced (about 1 cup) 1/4 cup dry white wine 2 medium russet potatoes, peeled and cubed (about 2 1/2 cups) 2 cups chicken stock 2 cups bottled clam juice 1 thyme sprig Coarse salt and freshly ground pepper 1/3 cup heavy cream 1 1/2 pounds skinless firm white-fleshed fish, such as cod, bass, or red snapper, cut into 1 1/2-inch pieces
Gallery Fish Chowder Credit: Marcus Nilsson
Recipe Summary prep: 30 mins total: 45 mins Servings: 8
Gallery
Fish Chowder Credit: Marcus Nilsson
Fish Chowder
Credit: Marcus Nilsson
Fish Chowder
Recipe Summary prep: 30 mins total: 45 mins Servings: 8
Recipe Summary
prep: 30 mins total: 45 mins
Servings: 8
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Servings: 8
8
Ingredients
Ingredients
- 2 strips bacon (about 2 ounces), finely chopped 1 tablespoon unsalted butter 5 ounces shallots, minced (about 1 cup) 1/4 cup dry white wine 2 medium russet potatoes, peeled and cubed (about 2 1/2 cups) 2 cups chicken stock 2 cups bottled clam juice 1 thyme sprig Coarse salt and freshly ground pepper 1/3 cup heavy cream 1 1/2 pounds skinless firm white-fleshed fish, such as cod, bass, or red snapper, cut into 1 1/2-inch pieces
Directions
Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately.
Reviews (1)
Add Rating & Review 11 Ratings 5 star values: 7 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 10/18/2017 I used salt pork and celery and onions, chopped fine, not shallots. I agree the fish has to be firm fleshed. I have never used wine though. The fish usually gives off enough flavor without adding clam juice. I always end up putting chopped parsley and a few pats of butter. Yummo!
Reviews (1)
Add Rating & Review 11 Ratings 5 star values: 7 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
11 Ratings 5 star values: 7 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
11 Ratings 5 star values: 7 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
11 Ratings 5 star values: 7 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 7 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 10/18/2017 I used salt pork and celery and onions, chopped fine, not shallots. I agree the fish has to be firm fleshed. I have never used wine though. The fish usually gives off enough flavor without adding clam juice. I always end up putting chopped parsley and a few pats of butter. Yummo!Martha Stewart Member
Rating: 5 stars 10/18/2017
I used salt pork and celery and onions, chopped fine, not shallots. I agree the fish has to be firm fleshed. I have never used wine though. The fish usually gives off enough flavor without adding clam juice. I always end up putting chopped parsley and a few pats of butter. Yummo!
Rating: 5 stars
All Reviews for Fish Chowder
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fish Chowder
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
