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My review
Tammy's Fish Chowder
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Tammy
"Fish chowder that's a little thinner than restaurant chowders. I made this with a homemade fish stock made from sea bass and used the cooked fish from the stock for the chowder as well. Serve with crusty French bread."
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Ingredients
50 m servings 354Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- Add more cream or a roux to increase thickness.
Nutrition Facts
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Reviews
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Newest
11/30/2017
Very good. Used fresh Steelhead that had been baked first and then deboned.
1/2/2017
This sounds like it would be very good- I haven't tried it yet, but plan to. I would probably just add a pound of cod which is available here (sea bass isn't), add 1 pound of halved fresh mushro...