French Fish Chowder
Ingredients
- 400 gAtlantic cod (cut into large cubes)
- 300 gPollack (cut into large cubes)
- 400 gPotato (peeled and diced)
- 2 pcLeek (white parts only, sliced)
- 1 pcYellow onion (finely chopped)
- 40 gSalted butter
- 150 mlDry white wine
- 200 mlCream
- 1 pcThyme
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlFish stock
Method
Flaky chunks of cod and pollock swimming in a velvety cream sauce. The aroma of softened leeks and reduced white wine fills the kitchen.
- 1
Thinly slice the yellow onion and the white parts of the leeks. Dice the potatoes into even 1 cm cubes to ensure they cook at the same rate.
- 2
Melt the salted butter in a heavy-bottomed pot. Add the onion and leek. Let them soften without browning until they are translucent.
- 3
Deglaze with the dry white wine and reduce by half. Add the potatoes, thyme, and bay leaf, then pour in the fish stock. The vegetables should be just covered.
- 4
Once the potatoes are tender, add the cod and pollock cubes. Pour in the cream. Maintain a gentle simmer: the fish is cooked when the flesh turns pearly and starts to flake.
- 5
Remove the thyme and bay leaf. Adjust the seasoning with sea salt and black pepper. The sauce should coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Never boil vigorously once the fish is added, or it will become rubbery.
- Use waxy potatoes so they hold their shape during cooking.
- Rub a slice of toasted sourdough with garlic to serve on the side.
How long does this dish keep?
Keep refrigerated for up to 24h. Reheat very gently without boiling to avoid toughening the fish.
