Recipe Name
The trick to this chowder is the Hondashi which is a Japanese seasoning salt with a fish sauce undertone. It really enhances the flavor without making the chowder too "fishy". If you can't find Hondashi near you, click here to buy it on Amazon.
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4 large potatoes, peeled and diced
2 pounds skinned white fish (cod or haddock) pin bones removed, whole
1 Large white onion, diced
1/4 cup butter
1/4 cup flour
2 cups of Half and Half or heavy cream
2 cups of Milk
1 Bay Leaf
1 tsp Hondashi (or to taste as you prefer)
1 tsp Fish Sauce (or to taste as you prefer)
1/4 tsp ground thyme
Salt and White Pepper to taste
In a Medium Sauce pan, add 4 cups of water and the white fish. Poach fish until just firming up and becoming opaque but not falling apart into flakes. Remove fish and set aside on a plate.
Add Hondashi, fish sauce, salt and pepper to the fish stock. Add potatoes and simmer low to cook potatoes until soft.
In a large frying pan, saute onion in butter until semi-translucent. Add flour and cook for 2 more minutes until flour is cooked but browning. Once the potatoes are cooked, add the Roux to fish stock and stir until it's blended smooth and thick.
Add Half and Half (or cream) and milk to the stock and bring back up to temperature. Re-taste and re-season with Hondashi and fish sauce, salt and pepper as needed. Chunk up fish slightly, gently stirring it into the chowder and serve immediately.
2 pounds skinned white fish (cod or haddock) pin bones removed, whole
1 Large white onion, diced
1/4 cup butter
1/4 cup flour
2 cups of Half and Half or heavy cream
2 cups of Milk
1 Bay Leaf
1 tsp Hondashi (or to taste as you prefer)
1 tsp Fish Sauce (or to taste as you prefer)
1/4 tsp ground thyme
Salt and White Pepper to taste
In a Medium Sauce pan, add 4 cups of water and the white fish. Poach fish until just firming up and becoming opaque but not falling apart into flakes. Remove fish and set aside on a plate.
Add Hondashi, fish sauce, salt and pepper to the fish stock. Add potatoes and simmer low to cook potatoes until soft.
In a large frying pan, saute onion in butter until semi-translucent. Add flour and cook for 2 more minutes until flour is cooked but browning. Once the potatoes are cooked, add the Roux to fish stock and stir until it's blended smooth and thick.
Add Half and Half (or cream) and milk to the stock and bring back up to temperature. Re-taste and re-season with Hondashi and fish sauce, salt and pepper as needed. Chunk up fish slightly, gently stirring it into the chowder and serve immediately.