Serve this Smoked Fish Chowder Recipe piping hot on a cold winter day. (Photo courtesy of Tom Minchella)
December 14, 2017
By Tom Minchella
Print Recipe
Serves: 4 Prep time: 30 minutes Cook time: 15 minutes
Ingredients:
2 small smoked fish 3 tablespoons butter 4 cloves garlic, peeled and sliced thin 2 medium sweet onions, peeled and chopped 4 medium Yukon Gold potatoes, peeled, washed and cut into cubes 1 cup dry white wine 4 sprigs fresh thyme 2 cups heavy cream 3 cups half and half Dash of Tabasco 2 teaspoons of Lea and Perrin’s Worcestershire Sauce Directions:
Place smoked fish on a couple layers of old newspaper. With a knife, cut down the backside to remove the top fillet and set aside. Remove the head along with the backbone and tail. Set aside. Slice both fillets and reserve for garnish. Heat a 3- or 4-quart saucepot over medium heat. Add butter, garlic, and onions and cook for about three minutes. Pour in wine and reduce heat by half. Add potatoes, smoked fish backbone and head, thyme, cream and half and half; bring to a simmer. Simmer slowly until potatoes are soft. Remove smoked fish bones and thyme springs, then puree with an immersion blender. Strain through a mesh strainer. Season soup with salt, pepper, Tabasco and Worcestershire sauce. Serve hot or store in the refrigerator for up to one week.
