Categories: Fish, Main Dish, Stew
Ingredients
- 1 lb russet potato, peeled
- 1 1/2 tablespoons bacon drippings or 1 1/2 tablespoons unsalted butter
- 1 medium onion, minced
- 1 -2 garlic clove, minced
- 1 tablespoon madeira wine or 1 tablespoon brandy
- 2 cups clam broth or 2 cups seafood stock
- 1 cup chicken stock, preferably homemade
- 1 medium carrot, diced fine
- salt
- fresh ground black pepper
- 1 cup milk
- 1/2 cup whipping cream
- 1 1/2-1 3/4 lbs cod fish fillets, in bite-size chunks (or other white fish fillets such as haddock, flounder, sole, mahimahi, grouper)
- 2 egg yolks, lightly beaten
- hot pepper sauce (Tabasco)
Directions
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Take a potato in hand and with a small paring knife, chip off irregular angular potato bits, large enough to be toothsome but small enough to blend in with the fish chunks; repeat with the remaining potatoes, and reserve them (I reserve peeled potatoes in a bowl of water to prevent browning, then drain them when ready to use).
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In a big saucepan, warm the drippings over medium heat; stir in the onion and saute until soft and translucent, about 5 minutes.
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Add in the garlic and cook another minute.
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Pour in the Madeira, followed by the clam liquor and chicken stock; add in the potatoes, carrot, and a good seasoning of salt and pepper.
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Simmer until the potatoes are very tender, about 15 minutes.
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Stir in the milk, cream, and fish, and heat through.
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Turn off the heat and let the chowder sit for about 30 minutes.
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Reheat the chowder, just bringing it to a simmer, not to a boil.
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Whisk about ΒΌ cup of the stock into the egg yolks, then pour the mixture into the chowder, continuing to whisk until incorporated and thickened.
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Season with more hot pepper sauce and salt/pepper; serve immediately.