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Fish Chowder w/ Herbed Oyster Crackers
4 slices bacon, chopped
1 small onion, chopped fine
1 carrot, chopped fine
1 celery rib, chopped fine
1 Tbsp. unsalted butter
2 tsp. all-purpose flour
1/2 tsp. paprika |
8 ounces bottled clam juice
1 cup water
1/2 cup heavy cream
1 russet potato (about 1/2 pound)
3/4 pound firm white fish fillet such as halibut or cod,
skinned, cut into 1 inch pieces
2 Tbsp. minced fresh parsley leaves |
To make the fish chowder: In a heavy saucepan cook bacon
over moderate heat, stirring, until crisp and transfer with a slotted spoon
to paper towels to drain. Pour off fat and in pan cook onion, carrot, and
celery in butter over moderately low heat, stirring occasionally, until
softened.
Sprinkle flour over mixture and cook, stirring, 3 minutes.
Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water,
and cream and bring to a boil, stirring occasionally.
While mixture is coming to a boil, peel potato and cut
into 1/4 inch dice. Add potato to mixture and simmer chowder, uncovered,
12 minutes. Stir in fish and simmer until just cooked through, about 5
minutes. Stir in parsley, bacon, and salt and pepper.
Serve chowder with herbed oyster crackers.
Herbed Oyster Crackers:
1 1/2 tablespoons unsalted butter
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried rosemary, chopped fine
1 1/2 cups packaged oyster crackers
To make the crackers:
Preheat oven to 350° F.
In a small saucepan melt butter with thyme, rosemary,
and salt and pepper to taste over moderate heat, stirring. Add crackers
and toss to coat with butter. On a baking sheet arrange crackers in one
layer and bake in middle of oven 10 minutes, or until deep golden.
Makes 1 1/2 cups.
Serves 2 as a main course
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