Smoked Whiting and Scallop Chowder

Name: Smoked Whiting and Scallop Chowder
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 1 ⁄ 2 lb. smoked whiting, haddock, or whitefish fillets; 6 1 ⁄ 2 cups milk; 8 tbsp. unsalted butter; 2 medium carrots, chopped; 2 stalks celery, finely chopped; 1 medium yellow onion, finely chopped; 3 ⁄ 4 cup flour; 1 cup chicken stock; 1 medium russet potato, peeled and finely chopped; 6 oz. scallops, finely chopped; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 4 cup finely chopped parsley; Country bread, for serving (optional)

Serves
serves 6-8

JAMES OSELAND

Milk-poached smoked whiting gives thick, creamy seafood chowder a briny, woodsy depth of flavor. This recipe first appeared in our December 2013 issue along with Mike Colameco's article All is Calm, All is Bright.

Ingredients

1 ¹⁄₂ lb. smoked whiting, haddock, or whitefish fillets
6 ¹⁄₂ cups milk
8 tbsp. unsalted butter
2 medium carrots, chopped
2 stalks celery, finely chopped
1 medium yellow onion, finely chopped
³⁄₄ cup flour
1 cup chicken stock
1 medium russet potato, peeled and finely chopped
6 oz. scallops, finely chopped
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup finely chopped parsley
Country bread, for serving (optional)

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Instructions

Step 1

Bring whiting and milk to a boil in an 8-qt. saucepan. Reduce heat to medium; cook until milk is slightly reduced and fish is tender, about 45 minutes. Remove from heat and cover; set aside 1 hour.

Step 2

Strain whiting, reserving milk; shred fish, discarding skin and bones, and set aside. Melt butter in a 4-qt. saucepan over medium-high heat. Add carrots, celery, and onion; cook, stirring occasionally, until soft, 5–7 minutes. Sprinkle in flour; cook, stirring, for 3 minutes. Whisk in reserved milk and the stock; bring to a boil and cook until slightly thickened, 2–3 minutes. Reduce heat to medium and add potato; cook, slightly covered, until potato is tender, 10–12 minutes. Add shredded whiting, scallops, salt, and pepper; cook until scallops are cooked through, 2–3 minutes. Stir in parsley and ladle into bowls; serve with bread on the side, if you like.

Bring whiting and milk to a boil in an 8-qt. saucepan. Reduce heat to medium; cook until milk is slightly reduced and fish is tender, about 45 minutes. Remove from heat and cover; set aside 1 hour.
Strain whiting, reserving milk; shred fish, discarding skin and bones, and set aside. Melt butter in a 4-qt. saucepan over medium-high heat. Add carrots, celery, and onion; cook, stirring occasionally, until soft, 5–7 minutes. Sprinkle in flour; cook, stirring, for 3 minutes. Whisk in reserved milk and the stock; bring to a boil and cook until slightly thickened, 2–3 minutes. Reduce heat to medium and add potato; cook, slightly covered, until potato is tender, 10–12 minutes. Add shredded whiting, scallops, salt, and pepper; cook until scallops are cooked through, 2–3 minutes. Stir in parsley and ladle into bowls; serve with bread on the side, if you like.