Atlantic Fish Chowder
|Chopped white of leek||1 Cup (16 tbs) (1 Medium Sized, Use White Part Only)|
|Chopped onions||2⁄3 Cup (10.67 tbs)|
|Diced peeled potatoes||1 1⁄3 Cup (21.33 tbs) (Use 2 Medium Sized)|
|Cod fillets/Fillets of sole / halibut / haddock||1 1⁄2 Pound|
|Fish stock||4 Cup (64 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Cooked small shrimp||1⁄4 Pound|
|Milk||1 Cup (16 tbs)|
|Heavy cream/Medium cream||1 Cup (16 tbs)|
Melt the 2 tbsp butter in a large, heavy-bottomed saucepan.
Add the leeks and onions, stir to coat, and cook 4 minutes over moderate heat.
Stir in the potatoes and cook 1 minute, covered.
Mix in the flour, coating all the vegetables thoroughly.
Cut the fish fillets into 3/4" pieces.
Add to the vegetables, cook 1 minute.
Pour in the stock, salt, and pepper, stirring well to prevent lumps.
Cut the bacon into 1/2" pieces.
Bring it to the boil in a separate saucepan in water to cover.
Drain off the water, and add the bacon to the chowder.
Bring the chowder to the boil, reduce heat, and simmer 20 minutes.
Do not overcook or the fish will disintegrate.
Slice the shrimps in half lengthwise and add to the chowder just at the end of the cooking time.
Scald the milk and cream together.
Combine with the chowder.
Taste, correct seasoning.
Pour into a tureen, swirl in the 1 tbsp butter, serve.