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Fish Head Chowder

Serves: Makes 6 to 8 servings

Learn more about Scraps

Ingredients:

  • 4 ounces bacon, diced
  • 4 tablespoons unsalted butter, divided
  • 1 large yellow onion, diced
  • 2 celery stalks, diced, leave set aside for garnish
  • 2 garlic cloves, minced
  • 1 sprig thyme
  • 1 bay leaf
  • 3 tablespoons all-purpose flour
  • 2 quarts Scrappy Fish Stock (see recipe)
  • 2 large Yukon Gold potatoes, scrubbed and cut into ½" cubes
  • 2 pounds skinless cod, cut into 2" pieces
  • 1 cup heavy cream
  • Kosher salt and freshly ground pepper


Procedures:

Cook vegetables: In a large pot over medium heat, add bacon. Cook until fat starts to render. Add 1 tablespoon butter, onion, celery, garlic, thyme, and bay leaf. Season with salt and pepper and cook for about 5 minutes until vegetables are soft, but not brown.

Make roux: Sprinkle in flour and stir well to coat all the vegetables. Cook for a few minutes, stirring continuously. Whisk in fish stock. Bring to a boil, add potatoes and reduce heat to low. Simmer for about 10 minutes.

Add fish: Add fish and simmer for about 5 minutes until fish is opaque and just cooked through Stir in cream and season with salt and pepper. Remove thyme sprig and bay leaf; discard.

Garnish: Ladle chowder into bowls and garnish with a small spoonful of butter and celery leaves.

Notes:
If your fish bones had a lot of meat on them after making stock, use it to replace or supplement some of the fish in the chowder. Pull the cooked meat off the bones and add it to the chowder with the cream.

Recipe courtesy of Scraps

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