Photo c. foodblogchef 2020
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WOOING FISH CHOWDER
Serves 4-6
Ingredients:
…1 pound cod or other white, firm-fleshed fish cut into 2-3 inch chunks.
…3 tablespoons olive oil
…1 tablespoon minced garlic
…1 cup chopped onion (or finely sliced leeks, white and pale green parts only)
…1 cup chopped fennel bulb or celery (fennel cored, white part only; fronds reserved for garnish)
…2 teaspoons fresh thyme (¾ teaspoon dried)
…1 teaspoon crushed fennel seeds
…½ teaspoon saffron crumbled (optional)
…a couple of dashes of Tabasco or your favorite hot sauce
…1-8 ounce bottle clam juice
…1 cup dry white wine
…1/3 cup canned crushed tomatoes or puree
…1 large white Russet potato cut into ½ inch chunks
…3 tablespoons Brandy or Cognac
…5 cups of ½ and ½ cream
…½ teaspoon salt; ¼ teaspoon black pepper (or more to taste)
…1-2 tablespoons Anisette, Pernod, or other anise-flavored liquor (optional but recommended)
…fennel fronds for garnish
Preparation:
1. In a dutch oven or other heavy bottom pot, heat the oil and saute the onion, garlic, fennel (or celery), fennel seeds, thyme, and saffron until the onion is wilted and the fennel has softened.
2. Add the wine, crushed tomatoes, and clam juice and bring to a boil stirring constantly until the mixture reduces and begins to thicken; lower the heat and simmer for 5-10 minutes stirring occasionally.
3. Add the potatoes, then add water to cover the potatoes, and boil until almost tender when pierced with a fork. (about 10-15 minutes)
4. Add the fish and lower the heat to medium-low and simmer for about 3-4 minutes.
5. Add the cream, salt and pepper, and Brandy and simmer on low for about 5 minutes until the soup is hot. (Do not boil or the cream will curdle.)
6. Remove from heat, add Anisette, and adjust salt and pepper if necessary.
7. Serve garnished with reserved fennel fronds and accompanied with good crusty bread for dipping.
Wine pairing: non-oaky Chardonnay, Chablis, White Burgundy, Loire Valley Sauvignon Blanc, Vermentino, Albariño, Verdejo