Prep 15 mins
Cook 45 mins
The following recipe is courtesy Emeril Lagasse - The Essence of Emeril. I have been making my own fish chowder in this same manner for over 40 years and I can only add this is an excellent recipe, highly rated and reminiscent of the way in which it is made in New England but then Emeril does hale from Fall River, Massachusetts. I hope you will enjoy this comforting chowdah. NOTE: Cook time and prep times are approximate.
- 4 ounces bacon, diced
- 1 large onion, finely chopped
- 1 leek, white and light green parts only, minced (optional)
- 2 teaspoons garlic, minced
- 4 tablespoons all-purpose flour
- 1 1⁄2 teaspoons fresh thyme leaves
- 1 cup dry white wine
- 6 cups fish stock or 6 cups bottled clam juice
- 1 bay leaf
- 1 1⁄2 lbs baking potatoes, peeled and cut into 1/2-inch cubes (about 4 cups or 2 large potatoes)
- 2 cups milk
- 1 cup heavy cream
- white pepper, freshly ground
- 1 1⁄2 lbs cod fish fillets, skinless and boneless, cut into 1-inch cubes
- 1 tablespoon fresh parsley leaves, finely chopped, for garnish
- butter, for garnishing bowls
- In a large saucepan over high heat, cook the bacon until the fat has rendered and the bacon is beginning to caramelize around the edges, 3 to 4 minutes.
- Add the onion and leek and cook, stirring frequently, until the vegetables are tender, 4 to 6 minutes.
- Add the garlic and cook for 1minute, stirring.
- Add the flour and thyme and cook, stirring, until the flour is very light golden, about 2 minutes.
- Add the white wine and whisk to combine.
- Add the fish broth, bay leaf and potatoes and bring to a boil.
- Reduce the heat to a simmer and cook, stirring occasionally, until the potatoes are very tender, 20 to 30 minutes.
- Add the milk and cream and cook for 10 minutes.
- Season, to taste, with salt and pepper.
- Add the cod, return the soup to a simmer, and cook until the fish is just cooked through, 1 to 2 minutes.
- Serve immediately in shallow bowls, each garnished with a pinch of parsley and a pat of butter.