Bluefish Chowder
Submitted by 1Ladybug
Hearty bluefish chowder with crispy bacon, tender potatoes, and a rich white sauce thickened with evaporated milk. Seasoned with tarragon, rosemary, and basil for a New England-style fish soup.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minIf you’ve ever spent a morning on the Atlantic coast, you know bluefish is the catch that keeps on giving.
This chowder puts those rich, oily fillets to work in the best possible way: simmered with crispy bacon, cubed potatoes, and a creamy white sauce that coats the back of your spoon.
Tarragon and rosemary add an herby backbone that plays beautifully against the briny fish.
The whole thing comes together in a Dutch oven in about 90 minutes, and it feeds a crowd.
Chef Tips
- Bluefish has a bold, oily flavor. If you prefer something milder, striped bass or cod work well as substitutes.
- Brown the fish pieces before adding liquid. That sear builds a deeper flavor base for the whole pot.
- Make the white sauce separately and stir it in at the end. This prevents the milk from breaking and keeps the chowder silky.
- Serve with oyster crackers or a hunk of crusty sourdough for the full New England experience.
Ingredients
Directions
Partially cook bacon in a large Dutch oven over medium heat until slightly browned; add onion, and cook until onion is tender and bacon is crisp.
Add bluefish and cook, stirring occasionally, 4 to 5 minutes or until fish begins to brown.
Add all except butter, flour, and evaporated milk, and simmer 20 minutes or until potatoes are tender.
Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir white sauce into fish mixture; simmer, stirring occasionally, for 20 minutes or until thickened.
Comments
