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Bainbridge Island Smoked Fish Chowder

Source of Recipe


From "Real Beer and Good Eats"






List of Ingredients



• 2 Tbsp butter
  
• 3 cups chopped onions
  
• 1 cup chopped celery
  
• 2 Tbsp flour
  
• 1 (8-ounce) bottle clam juice
  
• 1 tsp dried thyme
  
• 1 tsp ground black pepper
  
• 1 tsp grated lemon peel
  
• 1/2 tsp paprika
  
• 1 cup water
  
• 1 cup dark lager
  
• 3 cups diced red potatoes
  
• 1 lb. mild smoked fish such as black cod, cod or trout (skin and bones removed), cut into small pieces
  
• 2 cups whole milk
  
• 2 cups half-and-half
  
• 1 cup sliced green onions
  
• 1/2 cup chopped parsley
  
• Salt and pepper
  
• Tabasco (optional)
  






Instructions



1. In a large pot, melt the butter and saute the onions and celery over medium heat for 10 minutes, stirring occasionally. Stir in the flour until the vegetables are well coated. Cook for 2 minutes.
   
   
2. Add the clam juice, thyme, pepper, lemon peel, paprika, water and lager. Bring to a boil, and reduce the heat to a simmer.
   
   
3. Add the potatoes, and cook until tender, about 10 minutes. Add the fish, milk, half-and-half, green onions and parsley. Cook for 5 minutes; salt and pepper to taste. Add Tabasco, if desired, and serve hot.
   
   Makes 10 to 12 servings.