Creamy Fish Chowder
|Thick bacon slices||2 , chopped|
|Leek||1 , halved|
|Russet potato||1 Large, peeled|
|Fish stock||1 1⁄2 Cup (24 tbs)|
|Ground pepper||To Taste|
|Firm fish fillets||1⁄2 Pound|
|Milk||1 1⁄2 Cup (24 tbs)|
In a Dutch oven or saucepan over medium-low heat, cook the bacon, stirring occasionally, until it renders most of its fat but is not crisp, about 4 minutes. Add the leek and potato and cook, stirring frequently, until the leek softens, 6 to 8 minutes. (Adjust the heat as needed so the vegetables do not brown or stick.)
Add the stock, the 1/2 tsp. salt and a pinch of pepper to the pan and bring just to a boil. Reduce the heat to medium-low, cover and simmer until the potato is tender, about 20 minutes.
Season the fish lightly with salt and pepper. Add the fish and milk to the pan and cook, uncovered, over medium-low heat until the fish easily flakes apart, about 10 minutes. Taste and adjust the seasonings with salt and pepper. Ladle the chowder into bowls and serve immediately. Serves 4.