Description
Fish chowder that’s a little thinner than restaurant chowders. I made this with a homemade fish stock made from sea bass and used the cooked fish from the stock for the chowder as well. Serve with crusty French bread.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 yellow onions, diced
- 3 ribs celery, diced
- ½ cup white wine
- 4 potatoes, chopped
- 2 cups fish stock
- 1 tablespoon chopped fresh thyme
- 1 teaspoon seafood seasoning (such as Old Bay®)
- 1 bay leaf
- salt and ground black pepper to taste
- 1 cup heavy whipping cream
- 1 (4 ounce) fillet sea bass, chopped, or more to taste
- ½ teaspoon white sugar
- 3 dashes hot sauce
Instructions
- Heat olive oil and butter in a large stockpot over medium heat; cook and stir onions and celery in the hot oil until softened
- about 5 minutes. Add wine; raise heat to medium-high and cook until wine is reduced by half
- 2 to 3 minutes.
- Mix potatoes
- fish stock
- thyme
- seafood seasoning
- bay leaf
- salt
- and pepper into onion mixture; bring to a boil
- reduce heat to medium-low
- cover stockpot
- and simmer until potatoes are tender but not falling apart
- 10 to 15 minutes.
- Heat cream in a small saucepan over medium heat just until cream is steaming
- about 5 minutes. Stir cream and sea bass into potato mixture; cook until sea bass is cooked through
- about 10 minutes. Season chowder with sugar
- hot sauce
- salt
- and pepper.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6