Bluefish Chowder

Name: Bluefish Chowder
Ingredients: 4 ounces meaty slab bacon, cut into 1/3-inch dice; 4 tablespoons unsalted butter; 3 garlic cloves, minced; 2 medium celery ribs, cut into 1/3-inch dice; 1 large onion, coarsely chopped; 1 large jalapeno, seeded and minced; 1 quart Rich Fish Stock; 3 large ears of corn, kernels cut off; 1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/3-inch thick; 1 pound plum tomatoespeeled, seeded and cut into 1/2-inch dice; Salt and freshly ground pepper; 2 pounds skinned bluefish fillets, dark flesh discarded, fish cut into 2-inch chunks; 1 1/2 cups heavy cream; 1/4 cup coarsely chopped basil

14 ingredients

11 steps

Ingredients

4 ounces meaty slab bacon, cut into 1/3-inch dice
4 tablespoons unsalted butter
3 garlic cloves, minced
2 medium celery ribs, cut into 1/3-inch dice
1 large onion, coarsely chopped
1 large jalapeno, seeded and minced
1 quart Rich Fish Stock
3 large ears of corn, kernels cut off
1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/3-inch thick
1 pound plum tomatoespeeled, seeded and cut into 1/2-inch dice
Salt and freshly ground pepper
2 pounds skinned bluefish fillets, dark flesh discarded, fish cut into 2-inch chunks
1 1/2 cups heavy cream
1/4 cup coarsely chopped basil

Directions

1

In a large enameled cast-iron casserole, cook the bacon over low heat until crisp, about 6 minutes.
2

Pour off all but 1 tablespoon of the fat.
3

Add the butter and garlic to the casserole and cook over low heat until the garlic is fragrant, about 30 seconds.
4

Add the celery, onion and jalapeno and cook, stirring occasionally, until the onion is softened but not browned, about 8 minutes.
5

Add the Rich Fish Stock, corn and potatoes and bring to a boil over moderately high heat.
6

Boil until the potatoes begin to soften, about 10 minutes.
7

Mash a few of the potato slices against the side of the casserole to thicken the soup.
8

Add the tomatoes and season with salt and pepper.
9

Add the bluefish and cook over low heat for 5 minutes.
10

Remove from the heat and let stand for 10 minutes.
11

Gently stir in the cream and basil and serve.