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Ingredients50 m servings 354
Original recipe yields 6 servings
- Heat olive oil and butter in a large stockpot over medium heat; cook and stir onions and celery in the hot oil until softened, about 5 minutes. Add wine; raise heat to medium-high and cook until wine is reduced by half, 2 to 3 minutes.
- Mix potatoes, fish stock, thyme, seafood seasoning, bay leaf, salt, and pepper into onion mixture; bring to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes are tender but not falling apart, 10 to 15 minutes.
- Heat cream in a small saucepan over medium heat just until cream is steaming, about 5 minutes. Stir cream and sea bass into potato mixture; cook until sea bass is cooked through, about 10 minutes. Season chowder with sugar, hot sauce, salt, and pepper.
- Cook's Notes:
- Add more cream or a roux to increase thickness.
Per Serving: 354 calories; 19.9 31.9 9.5 67 460 Full nutrition
ReviewsRead all reviews 2
Very good. Used fresh Steelhead that had been baked first and then deboned.