To continue our month of fish dishes, Jan Bulla-Baker gives us her Fish Chowder recipe. The nice thing about this recipe is that you can alter it to your fancy. Do you want it to have a bit more kick? Add Frank’s hot sauce! Do you love seafood? Add mussels! Check back on Friday October 5 for a recipe centered on persimmons!

Fish ChowderFish Chowder
Jan Bulla-Baker
Bloomington Cooking School

1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, thinly sliced
1/2-1 medium red pepper, seeded and sliced
1/2 stalk celery, sliced
4 ounces mushroom, sliced
1 clove garlic, minced
1 1/2 russet potatoes, peeled and diced small
1 cup vegetable broth
3/4 cup crushed tomatoes (or an entire 15 1/2 ounce canned tomatoes, crushed)
1/2 cup clam juice, optional
1/4 cup white wine
1 pound white fish, cod or tilapia, cut into bite-size pieces
1/2 bay leaf
1/2 teaspoon salt, or to taste
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon tarragon, fresh or dried
1/8 teaspoon pepper
1/8 teaspoon paprika
1/4 teaspoon sugar, optional

1) In a large soup pot, combine oil and butter over medium heat. When the butter has melted, add the onion, red pepper, and celery. Sweat for about 10 minutes, stirring, until onion is translucent.

2) Stir in mushrooms, garlic, and wine and cook for about 5 minutes or until mushrooms soften.

3) Add broth, tomatoes, seasonings (clam juice if desired), and potatoes. Simmer gently for 10 minutes.

4) Add fish, return to a simmer for about 7 minutes, stirring occasionally, until fish is cooked through. Taste for seasoning.

5) Serve piping hot. Also good served on rice.

Serves 5.

Fish Chowder