Rockport Fish Chowder

Name: Rockport Fish Chowder
Ingredients: 2 tablespoons vegetable oil; 3/4 cup coarsely chopped onion; 1/2 cup coarsely chopped celery; 1 cup sliced carrot; 2 cups potatoes, raw, peeled and cubed; 1/4 teaspoon thyme; 1/2 teaspoon paprika; salt, to taste (and optional); 2 cups bottled clam juice (or more); 8 peppercorns; 1 bay leaf; 1 lb cod fish fillets or 1 lb haddock fillet, cut into 3/4-inch cubes; 1/4 cup flour; 3 cups 1% low-fat milk; 1 tablespoon fresh parsley, chopped

15 ingredients

6 steps

Ingredients

2 tablespoons vegetable oil
3/4 cup coarsely chopped onion
1/2 cup coarsely chopped celery
1 cup sliced carrot
2 cups potatoes, raw, peeled and cubed
1/4 teaspoon thyme
1/2 teaspoon paprika
salt, to taste (and optional)
2 cups bottled clam juice (or more)
8 peppercorns
1 bay leaf
1 lb cod fish fillets or 1 lb haddock fillet, cut into 3/4-inch cubes
1/4 cup flour
3 cups 1% low-fat milk
1 tablespoon fresh parsley, chopped

Directions

1

Heat oil in a large saucepan. Add onion and celery and saute about 3 minutes.
2

Add carrots, potatoes, thyme, paprika, salt (if using), and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.
3

Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
4

Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns.
5

Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
6

Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.