Today's Recipe is Whitefish Chowder!
|Stockpot with Fish|
|Veggie Options for Stock|
|Rough Veggies in Stockpot|
You will need the leaves and outer ribs of a bunch of celery, 2 carrots, 1 small onion, 4 cloves of garlic, and any other aromatic vegetable you like. I add bok choy. I like the flavor and it is high in Potassium, a mineral David and I both need. Chop all coarsely and place in a heavy stockpot. Add some whole peppercorns, bay leaves and whole leaf thyme. Cover with water. Add 1 bottle clam juice and either your fish bones from the market or donate one filet of cod to the cause. Cover, bring to a boil, reduce heat and simmer for 25 min. Strain through a fine sieve and set aside.
Assemble our mirepoix. This is generally the starting point for most soups. Dice the following:
5 inside ribs celery, 1 sweet onion, 2 potatoes.
Melt 1 C Butter in large saucepan. Add 1 C flour. Whisk until smooth. Cook over medium heat until slightly golden. Add mirepoix veggies and mix thoroughly. Slowly add stock, stirring constantly. You will want this to be a bit thin as it will thicken as it cooks. Add four filets of cod, thyme, bay leaf, white pepper and salt to taste. Simmer 20 minutes.