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Fish Chowder with Herbed Oyster Crackers
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Yield: 1 1/2 cups
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| Fish Chowder with Herbed Oyster Crackers All recipes courtesy of Gourmet Magazine Show: Cooking Live Episode: Cook Along 84: Sara and family | |
| 8 slices | bacon, chopped |
| 2 small | onion, chopped fine |
| 2 | carrot, chopped fine |
| 2 | celery rib, chopped fine |
| 4 tablespoon | unsalted butter |
| 4 teaspoons | allpurpose flour |
| 1 teaspoon | paprika |
| 16 ounces | bottled clam juice |
| 2 cups | water |
| 1 cup | heavy cream |
| 2 | russet, (baking) potatoes (about 1 pound) |
| 1 1/2 pounds | firm white fish fillet such as halibut or cod, skin discarded and flesh cut into 1inch pieces |
| 4 tablespoons | minced fresh parsley leaves |
| To make the fish chowder: In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened. Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water, and cream and bring to a boil, stirring occasionally. While mixture is coming to a boil, peel potato and cut into 1/4inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir in fish and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper. HERBED OYSTER CRACKERS | |
| 1 1/2 tablespoons | unsalted butter |
| 1/4 teaspoon | dried thyme, crumbled |
| 1/4 teaspoon | dried rosemary, chopped fine |
| 1 1/2 cups | packaged oyster crackers |
Serve chowder with herbed oyster crackers:
Preheat oven to 350 degrees. In a small saucepan melt butter with thyme, rosemary, and salt and pepper to taste over moderate heat, stirring. Add crackers and toss to coat with butter. On a baking sheet arrange crackers in one layer and bake in middle of oven 10 minutes, or until deep golden.
Yield: 1 1/2 cups.
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