Dressings & Sauces
||Italian Fish Chowder
||The restaurant that inspired this recipe served grated Parmesan cheese at the table, but Jack always passed on it because he likes the clean taste of the fish and tomato. You may however put some freshly grated Parmesan on your chowder if you prefer. Also this chowder is traditionally made without potatoes. If you omit the potatoes, cook the chowder for about ten minutes instead of twenty, then add two full pounds of fish instead of the pound and a quarter.
1/4 Cup(s) Rinsed and finely diced salt pork
3 Tablespoon(s) Olive oil
1 Cup(s) Diced Onion
1 Cup(s) Diced Green Pepper
1/3 Cup(s) Diced Celery
2 Each(s) Cloves minced garlic
1 Pinch(s) Red pepper flakes or cayenne large pinch
1 Teaspoon(s) Dry Thyme
2 Teaspoon(s) Dry Oregano
1 Tablespoon(s) Fresh Parsley leaves
3/4 Pound(s) Pealed diced new red potatoes
1/4 Cup(s) White wine
4 Cup(s) Strong Fish stock or clam juice
1 Each(s) 28oz crushed tomatoes (Cento)
2 Tablespoon(s) Tomato paste
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Black pepper
1 1/4 Pound(s) Cod or Halibut cut into 1 inch chunks
1 Each(s) Grated parmesan cheese (optional)
Place salt pork and olive oil in a medium to large heavy bottomed pot. Cook over medium high heat until the salt pork is rendered and slightly brown.
Add onions, peppers and celery and sauté three to five minutes or until celery is tender. Add garlic and sauté one more minute.
Add red pepper, thyme, oregano, parsley and diced potatoes. Sauté for 2 minutes.
Add wine and cook until the wine has reduced by half.
Add fish stock, canned tomatoes, tomato paste, salt and pepper and stir.
Reduce to medium and cook about 20 minutes or until potatoes are tender.
Taste and adjust seasoning then add the fish. Gently stir and cook over medium heat for about two to three minutes or until fish is cooked through. Do not stir too much or you will break apart the fish.
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