Landlubber’s Cod Chowder

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb russet potato, peeled
• 1 1/2 tablespoons bacon drippings or 1 1/2 tablespoons unsalted butter
• 1 medium onion, minced
• 1 -2 garlic clove, minced
• 1 tablespoon madeira wine or 1 tablespoon brandy
• 2 cups clam broth or 2 cups seafood stock
• 1 cup chicken stock, preferably homemade
• 1 medium carrot, diced fine
• salt
• fresh ground black pepper
• 1 cup milk
• 1/2 cup whipping cream
• 1 1/2-1 3/4 lbs cod fish fillets, in bite-size chunks (or other fish fillets such as haddock, flounder, sole, mahimahi, grouper)
• 2 egg yolks, lightly beaten
• hot pepper sauce (tabasco)

Recipe

• 1 take a potato in hand and with a small paring knife, chip off irregular angular potato bits, large enough to be toothsome but small enough to blend in with the fish chunks; repeat with the remaining potatoes, and reserve them (i reserve peeled potatoes in a bowl of water to prevent browning, then drain them when ready to use).
• 2 in a big saucepan, warm the drippings over medium heat; stir in the onion and saute until soft and translucent, about 5 minutes.
• 3 add in the garlic and cook another minute.
• 4 pour in the madeira, followed by the clam liquor and chicken stock; add in the potatoes, carrot, and a good seasoning of salt and pepper.
• 5 simmer until the potatoes are very tender, about 15 minutes.
• 6 stir in the milk, cream, and fish, and heat through.
• 7 turn off the heat and let the chowder sit for about 30 minutes.
• 8 reheat the chowder, just bringing it to a simmer, not to a boil.
• 9 whisk about ¼ cup of the stock into the egg yolks, then pour the mixture into the chowder, continuing to whisk until incorporated and thickened.
• 10 season with more hot pepper sauce and salt/pepper; serve immediately.