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Fish Chowder with Herbed Oyster Crackers

Source of Recipe


Gourmet, November 1995






List of Ingredients



• 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
  
• 3/4 lb. firm white fish fillet (such as halibut or cod), skin discarded and flesh cut into 1-inch pieces
  
• 2 Tbsp minced fresh parsley leaves
  






Instructions



1. In a heavy saucepan, cook bacon over moderate heat, stirring, until crisp. Transfer with a slotted spoon to paper towels to drain.
   
   
2. 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.
   
   
3. 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 to taste. Serve chowder with herbed oyster crackers.
   
   Serves 2 as a main course.
   
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   HERBED OYSTER CRACKERS
   
   • 1-1/2 Tbsp unsalted butter
   • 1/4 tsp dried thyme, crumbled
   • 1/4 tsp dried rosemary, chopped fine
   • 1-1/2 cups packaged oyster 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.