Restaurant Recipes
The Cookery Whitefish Chowder
Yield: 8 large servings
Ingredients
- 2 cups water
- 1 1/2 pounds whitefish fillets
- 1 teaspoon salt
- 2 cups peeled, diced potatoes
- 1/2 cup diced carrots
- 1 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 to 2 teaspoons hot pepper sauce, to taste
- 2 teaspoons Angostura bitters (optional)
- 1/4 teaspoon freshly-ground black pepper
- 1 teaspoon garlic powder
- 4 cups milk
- 24 ounces bottled clam juice
- 1 tablespoon fresh lemon juice
- 1/2 cup bacon fat (from about 10 strips of bacon; may substitute cooking oil or butter)
- 1/2 cup flour
Instructions
- In a 6 quart kettle or stockpot, place water and whitefish. Bring to boil over medium-high heat. Reduce heat and simmer, covered, 15 minutes or until fish flakes easily with fork. Remove fish from broth and set aside.
- Add salt, potatoes, carrots, onion and green and red pepper to fish broth. Bring to a boil, then reduce heat and simmer, covered, about 30 minutes or until potatoes and carrots are tender.
- Add hot pepper sauce, bitters, black pepper, garlic powder and milk.
- Combine clam juice and lemon juice; add to pot. Bring to boil; reduce heat and let simmer while making roux.
- In heavy, medium saucepan, heat bacon fat until completely melted and gradually whisk in flour. Let cook over medium heat, whisking constantly, 1 minute. Gradually whisk roux into simmering chowder.
- Gently stir in reserved fish; blend with other ingredients.
- Serve hot.
Attribution
The Cookery - Fish Creek, Door County, Wisconsin