Seafood Chowdah

Years ago, when my family had a small manufacturing company, my dad would make a fish chowder for the Christmas party.  Once he made it, that was it, I don’t think he was allowed to make anything else.  His dish was guaranteed to disappear.  I found his recipe that he used because I wanted to make a treat for my visiting in-laws.

Of course I couldn’t leave it alone!  I had to make it my own.  Good thing my dad is used to these kind of shenanigans.  It doesn’t mean I wouldn’t scarf down a bowl of his if it magically appeared before me.  It would not have a chance to get cold!

This is a very easy dish to put together, just make sure you have good quality ingredients.  No skimping!

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I found lovely cuts of salmon and cod at the co-op.  You want firm fish for this chowder.  I cubed three red skin potatoes and covered with water.  Bring the water to a boil and while the potatoes are cooking prep the other ingredients.  I chopped half an onion and a couple of cloves of garlic.  In a skillet heat up a tablespoon or so of olive oil and begin cooking the onion.  Once the onion is translucent add the garlic.  I couldn’t find salt pork so I chose to use pancetta instead.  If you find salt pork you do not need a lot otherwise you can overpower the chowder.  I chopped about 1/2 a cup of pancetta and added it to the skillet.

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Add a handful of fresh thyme and a 1/2 cup of dry white wine.  Cook for a  few minutes.  Once the potatoes begin to soften add the contents of the skillet to the pot.  Cube the fish and add that as well.

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Add enough water to cover the fish.  Don’t bring it to a boil!  Slowly cook the fish at a low simmer. It will gradually begin to flake without becoming tough.

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Season with sea salt and pepper.  Add a bit more wine to taste if you need to.  Wait until you are ready to serve before you add a cup of cream and two tablespoons of salted butter.  Warm through and serve.

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My husband made some homemade bread to go with this dish.  So good with butter!  And it holds up as leftovers.

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