Fish & Leek Chowder
Submitted by twinfield
Fish and leek chowder with shark, cod, and bay scallops in a white wine and tomato broth - lighter than cream-based versions and packed with flavor. Make-ahead friendly, ready in 50 minutes.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minThis isn’t your classic cream-laden New England chowder. Instead, the base builds on fish stock, white wine, and fresh tomatoes, with four leeks giving it a subtle sweetness that cream-heavy versions never get close to.
Three types of seafood go in: shark (firm enough to hold its shape), cod, and bay scallops. The trick the recipe builds in is smart - the vegetable base can be made hours ahead, then you bring it back to a simmer and add the fish right before serving. That way the seafood cooks in just 5 to 15 minutes and never gets rubbery.
Evaporated skim milk replaces heavy cream for a lighter finish that still gives the broth body.
Pro Tips
- Do not overcook the fish. The directions say 5 to 15 minutes and they mean it - check at 5. Overcooked fish turns grainy and falls apart.
- The Anaheim chili adds mild heat without taking over. If you want more kick, a few dashes of hot pepper sauce at the bowl is the move.
- Serve immediately after adding the milk - reheating chowder that already has seafood in it pushes everything past done.
Ingredients
Directions
Melt the margarine in a large soup kettle.
Add the onion and cook over moderate heat until soft, 3 minutes.
Add the carrots, cook for several minutes add the bell pepper, anaheim pepper, leeks and bay leaf, cook for 3 minutes or so, add tomatoes, potatoes, fish stock, wine, pepper, thyme and parsley.
Bring to a low boil, reduce the heat and simmer, covered, until the potatoes are almost done, 10 to 20 minutes.
You can do up to this point ahead of time and have ready to add the fish, on the day it is to be served.
Bring the chowder base to a simmer and add the fish and scallops and simmer, covered until the fish is just done, 5 to 15 minutes (don’t overcook).
Add the evaporated milk and stir gently.
Serve at once.
Garnish with washed parsley leaves, and hot pepper sauce.
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