Rockport Fish Chowder

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 3/4 cup coarsely chopped onion
• 1/2 cup coarsely chopped celery
• 1 cup sliced carrot
• 2 cups potatoes, raw, peeled and cubed
• 1/4 teaspoon thyme
• 1/2 teaspoon paprika
• salt, to taste (and optional)
• 2 cups bottled clam juice (or more)
• 8 peppercorns
• 1 bay leaf
• 1 lb cod fish fillets or 1 lb haddock fillet, cut into 3/4-inch cubes
• 1/4 cup flour
• 3 cups 1% low-fat milk
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 heat oil in a large saucepan. add onion and celery and sauté about 3 minutes.
• 2 add carrots, potatoes, thyme, paprika, salt (if using), and clam broth. wrap peppercorns and bay leaves in cheese cloth. add to pot. bring to a boil, reduce heat, and simmer 15 minutes.
• 3 add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
• 4 remove fish and vegetables; break fish into chunks. bring broth to a boil and continue boiling until volume is reduced to 1 cup. remove bay leaves and peppercorns.
• 5 shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. add to broth in saucepan with remaining milk. cook over medium heat, stirring constantly, until mixture boils and is thickened.
• 6 return vegetables and fish chunks to stock and heat thoroughly. serve hot, sprinkled with chopped parsley.