Nyt Cooking Fish Chowder

The fishermen of Bodega Bay California shared this favorite quick and easy recipe with my sister during a Fish Festival.

Nyt cooking fish chowder. Pour in stock and lemon zest cover and simmer for 12-15 mins or until the potatoes are tender. Use any combinations of the following fish. Bring just to a boil.

Add monkfish and corn. Kahakai Kitchen Nigel Slater s Quick Fish. Cook for 8 minutes until fish is just cooked through.

On a baking tray lined with foil or parchment paper cook the bacon until crispy about 20 minutes. In a large pot or Dutch oven heat the oil and butter on medium-high. Add a splash or two of milk or cream and allow it.

Snapper barramundi tilapia basa cod ling monkfish marlin latchet gurnard leatherjacket Spanish mackerel shark flake salmon. Boil 2 minutes then add the flaked fish. Cover the pot and cook until potatoes are almost done firm on the outside but soft on the inside for about 10 minutes or longer.

Remove the pot from the heat and allow the chowder to sit for 10 minutes the fish will finish cooking during this time. Add flour and cook stirring often for 1 minute. We use fresh razor clams from the Washington Coast--dug with our own hands.

Pour in the fish stock and bring it up to a gentle simmer. Stir in the flour then cook for a further 2 mins. Pour in the milk add the potatoes and bring to the boil.