CHEF JEFF — ONE BYTE AT A TIME: Fish ChowderGood fish chowder recipes are hard to come by.
By: Herald Staff Report,
Good fish chowder recipes are hard to come by. Here’s one from an Old World hotel in Nantucket, Mass.
Olive oil spray
2 ounces smoked, low-fat ham, cut into cubes
½ medium red onion, sliced
1 celery stalk, sliced
¾ pound russet potatoes
1 cup bottled clam juice
2 cups water
6 ounces cod, dolphin or grouper
2 tablespoons fresh thyme or 1 tablespoon dried
2 teaspoons fresh tarragon or 1 teaspoon dried
2 tablespoons heavy whipping cream
Salt and freshly ground black pepper
2 tablespoons chopped parsley (optional)
Heat medium-size nonstick saucepan over medium-high heat. Spray with olive oil spray. Add ham, onion and celery. Saute 5 minutes. Wash potatoes, do not peel, and cut into ½-inch cubes. Add to saucepan with clam juice and water. Raise heat to high, cover and boil 10 minutes.
While spuds cook, rinse fish, pat dry and cut into 2-inch pieces. Scrub clams. Reduce heat to medium. Add fish, clams, thyme and tarragon. Simmer, covered, 5 minutes. Discard any clams that aren’t open. Remove from heat. Add cream, salt and pepper to taste. Sprinkle with parsley.
Yield: Serves 2.
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