SMOKED-FISH CHOWDER
We love Bar Harbor clam juice, which has no salt added and a gentle, briny flavor. It's a good stand-in for when you don't want to bother making fish stock (i.e., most of the time).
Provided by Claire Saffitz
Categories Bon Appétit Soup/Stew Fish Chowder Potato Bacon Leek Buttermilk Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat butter in a large Dutch oven or other heavy pot over medium-low. Add bacon and cook, stirring often, until brown and crisp, 8-10 minutes. Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8-10 minutes.
- Add potatoes and clam juice to pot; season lightly with salt and generously with pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10-15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot. Add trout and buttermilk and simmer about 5 minutes (to give flavors time to blend together). Taste and season with more salt and pepper as desired. Remove from heat and stir in cream.
- Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.
- Do Ahead
- Chowder can be made 2 days ahead. Let cool; cover and chill. Reheat gently over low before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
