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Рецепт Peter Wallace's Smoked Bluefish Chowder

by Global Cookbook

Ингредиенты

2 lrg Ears of fresh corn cooked 1 Tbsp. Unsalted butter 3 ounce Lean smoked slab bacon preferably apple-smoked, diced and blanched 2 lrg Onions peeled and finely chopped 6 c. Fish bouillon Or possibly mussel broth, clamjuice

2 med Russet potatoes unpeeled and cut into 1/2- inch dice 2 c. Flaked smoked bluefish     Freshly grnd black pepper 1/4 c. Italian parsley leaves Or possibly- cilantro leaves, (tiny leaves)

Инструкции

1. Cut the corn off the cooked cobs with a sharp knife. You should have about 2 c.. Set aside.
2. In a 4-qt casserole, heat the butter over low heat, add in the bacon and saute/fry till lightly browned. Remove with a slotted spoon to a side dish and reserve.
3. Throw away all but 3 Tbsp. of fat from the casserole, add in the onions and cook till soft and lightly browned, about 20 min, stirring often. Add in the bouillon and simmer for 15 min. Add in the potatoes and simmer till barely tender.
4. Remove casserole from heat, add in the corn and let cold completely. Just before serving, bring the soup back to a simmer, add in the smoked fish and just heat through. Taste and adjust the seasoning, adding a large grinding of black pepper. Spoon into individual soup bowls, garnish with parsley or possibly cilantro leaves and serve warm, accompanied by crusty French bread. 6 SERVINGS.
5. This delicious interpretation of a classic chowder is the signature dish of the talented chef of Topper's in Nantucket.

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