White Fish Chowder
As promised in my last post, here is the recipe for the BEST EVER CHOWDER! My husband said it was better than any chowder he’d ever had, even better than the chowder we had on our trip in Maine! Also, this is hands down one of the bestest bestest bestest things I have ever made (as you can tell, i’m very enthusiastic about this recipe)
- 2 Tilapia fillets, cut into 1 inch chunks
- 2 small potatoes, peeled cut into chunks
- 2 Parsnips, peeled and cut into chunks
- 5 baby carrots (or 2 regular sized carrots) cut into small slices
- ½ onion, finely chopped
- ½ cup cooking White Wine
- 1 Tbs Butter
- 1 Tbs Olive Oil
- 2.5 cups Fish Stock (see my recipe for Homemade Fish Stock, this had amazing flavor)
- 1 Cup Water
- 1 Cup Half and Half
- 1 tsp paprika
- ½ tsp cayenne peper
- 1 tsp salt
- 1 tsp pepper
- 1 Bayleaf
- 2 tbs fresh Cilantro for garnish
- In a large pot melt the butter and add the onion and carrots, saute for 5 minutes until the onions start to turn translucent but do not brown them. Next add the olive oil and then the chopped potatoes and parsnips, cook for 3 minutes, and then add the seasonings and stir. Add the cooking white wine and cook for about 5 minutes or until it has reduced a little. Next put the tilapia in the pot, stir once to gently incorporate with the other ingredients and then add the fish stock and water. Bring to a simmer, then ladle out about a cup of the hot liquid part and put in a bowl, slowly whisk in the half and half, and then add this mixture back into the pot. Add the bayleaf (remove before serving) stir a few times, and then put a lid on the pot and let simmer for about 30 minutes, stirring a few times while cooking.
- When you are ready to serve, ladle soup into a bowl, and sprinkle a little fresh cilantro on top. Serve with warm baguette or toast.
The chowder cooking in the pot
The lovely dish ready to be enjoyed!