Creamy Fish Chowder

• portions: 8 servings
• temps actif: 20 minutes
• temps total: 50 minutes

Ingrédients

1/4 cup unsalted butter

1/2 cup all-purpose flour

1/4 pound thick bacon (, diced)

1 yellow onion (, roughly chopped)

1/2 head of garlic (, finely diced or pressed)

1 3- inch finger of ginger (, peeled and diced)

2 bay leaves

Galanagal (, to taste)

Cayenne pepper (, to taste)

2 stalks celery (, sliced)

2 carrots (, peeled and sliced)

4-8 ounces white wine

5-6 red potatoes (, unpeeled and roughly chopped)

3 cups vegetable stock (chicken or fish stock also work)

2 stalks lemongrass (, cleaned and smashed)

2 kaffir lime leaves (or 1 heaping teaspoon lime zest)

1/2 cup heavy cream

1 1/2 cups whole milk

Kosher salt and freshly ground black pepper (, to taste)

2 15- ounce cans coconut milk

1 pound raw Copper River salmon (, skinned and shredded or rustically cut)

Cilantro leaves and red jalapeño (, for garnish)

Instructions

In a small saucepan, melt the butter over medium high heat. Whisk in the flour and cook for 3 minutes, whisking continually, or until the flour browns lightly and smells nutty. Remove from the heat and set aside.

Slowly cook the bacon in a heavy stockpot over medium heat until the bacon fat is rendered and the bacon begins to crisp. Add the onion, garlic, ginger, bay leaves, galangal and cayenne pepper. Then add in the carrots and celery, stir and sauté until the vegetables become soft.

Stir in the wine and cook until the wine has reduced and absorbed into the veggies. Add the potatoes and sauté for 3-4 minutes. Add the stock, lemon grass, kaffir lime leaves or zest, milk and the cream.

Raise to medium high heat and bring mixture to a low boil. Stir in the roux and cook until the mixture thickens, about 5-8 minutes. Season with kosher salt and freshly ground black pepper to taste.

You can cool at this point and save for later, or add the coconut milk and any extra seasonings to taste.

When the soup is hot and creamy, add the chopped fish and simmer for a few minutes until the fish is just done and still tender.

Nutrition

• Taille de Portion: 1 g
• Calories: 545 kcal
• Lipides Totaux: 35 g
• Lipides Saturés: 22 g
• Cholestérol: 81 mg
• Sodium: 543 mg
• Glucides Totaux: 38 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 6 g
• Protéines: 20 g