Still dreams about that Italian fish chowder (Gloucester is set a hour drive from where we stay now, so sadly, we don’t get up there very frequently!) and he lately set out to recreate it at domestic.
It’s a incredible delicious chowder with a highly spiced (however not too highly spiced) tomato base flavored with onions, peppers and celery plus tender chunks of halibut (or cod) and potatoes.
INGREDIENTS
- ¼ cup finely diced salt pork (rinse all visible salt before dicing)
- 3 tablespoons extra virgin olive oil
- 1 cup diced onion
- 1 cup diced green bell pepper
- 1/3 cup diced celery
- 2 cloves minced garlic
- Big pinch red pepper flakes (more if you like it spicy)
- 1 teaspoon dried thyme
- 2 teaspoons dry oregano
- 1 tablespoon fresh Italian flat leaf parsley, minced
- ¾ pound peeled, diced new red potatoes
- ¼ cup white wine
- 4 cups strong fish stock or 4 cups bottle clam juice with one teaspoon clam base or any other strong stock such as lobster or shrimp
- 1 28-ounce can crushed tomato (we like Cento)
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ¼ pounds fresh cod or halibut cut into one inch chunks.
- Grated Parmesan cheese (optional)
Instructions
- place salt pork and olive oil in a medium to big heavy bottomed pot. prepare dinner over medium excessive warmth until the salt beef is rendered and barely brown.
- upload onions, peppers and celery and sauté three to five minutes or until celery is soft. add garlic and sauté one extra minute.
- upload red pepper, thyme, oregano, parsley and diced potatoes. Sauté for two minutes.
- upload wine and prepare dinner till the wine has reduced by using half of.
- add fish stock, canned tomatoes, tomato paste, salt and pepper and stir.
- reduce to medium and prepare dinner about 20 minutes or until potatoes are tender.
- taste and regulate seasoning then add the fish. gently stir and cook over medium warmness for approximately to a few mins or until fish is cooked thru. Do not stir too much or you may break aside the fis
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