New England Fish Chowder

threeovens's Note:

This recipes is adapted from ''One Big Table'' by Molly O'Neill, where it is titled, "Ted Williams's Fenway Chowder." I always say I am not a big fish eater, but somehow I really like fish chowders.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

• 3 tablespoons bacon fat or 3 tablespoons lard or 3 tablespoons vegetable oil
• 1 small onion, minced
• 1 large shallot, minced
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 2 teaspoons Lawry's Seasoned Salt
• 2 teaspoons Old Bay Seasoning
• 2 teaspoons dried thyme
• 1 1/2 teaspoons dried garlic flakes
• 8 ounces grouper fillets (or a combination) or 8 ounces red snapper fillets, skinless and cut into bite-size pieces (or a combination)
• 1 pint clam, chopped and drained juices reserved (or use half clams and half bay scallops)
• 4 cups whole milk
• 2 cups half-and-half
• 1/4 cup dry sherry
• 1 lb mussels, scrubbed and debearded (in the shell)
• 1 dozen oyster, chopped with their juice (about 8 ounces)
• 2 small white potatoes, peeled and diced small
• 1/2 cup corn kernel (fresh or thawed)
• 2 teaspoons fresh lemon juice
• 1/2 cup heavy cream
• kosher salt & freshly ground black pepper

Directions:

1. Heat bacon (or other fat) in a Dutch oven, over medium heat; cook onion, shallot, and bell peppers until softened, stirring frequently, about 5 minutes.
2. Season with salt, Old Bay, thyme, and garlic flakes and cook about another minute.
3. Add fish and clams, cook stirring, until fish is opaque, 3 minutes.
4. Stir in milk, half-and-half, sherry, and reserved clam juices; bring to a simmer.
5. Add mussels, oysters (with their juices), potatoes, and corn; simmer gently unil mussels open and potatoes are tender, about 5 to 8 minutes.
6. Stir in lemon juice and cream; taste for seasoning and add salt and pepper, if desired.