Tammy's Fish Chowder recipe
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Ingredients
- 1 tablespoon olive oil 1 tablespoon butter 2 yellow onions, diced 3 ribs celery, diced ½ cup white wine 4 potatoes, chopped 2 cups fish stock 1 tablespoon chopped fresh thyme 1 teaspoon seafood seasoning (such as Old Bay®) 1 bay leaf salt and ground black pepper to taste 1 cup heavy whipping cream 1 (4 ounce) fillet sea bass, chopped, or more to taste ½ teaspoon white sugar 3 dashes hot sauce
Nutrition Info
- 354.4 caloriescarbohydrate: 31.9 gcholesterol: 67.3 mgfat: 19.9 gfiber: 4.4 gprotein: 9.5 gsaturatedFat: 10.9 gservingSize: -sodium: 460.5 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Tammy's Fish Chowder
Directions
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Heat olive oil and butter in a large stockpot over medium heat, cook and stir onions and celery in the hot oil until softened, about 5 minutes. Add wine, raise heat to medium-high and cook until wine is reduced by half, 2 to 3 minutes.
Mix potatoes, fish stock, thyme, seafood seasoning, bay leaf, salt, and pepper into onion mixture, bring to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes are tender but not falling apart, 10 to 15 minutes.
Heat cream in a small saucepan over medium heat just until cream is steaming, about 5 minutes. Stir cream and sea bass into potato mixture, cook until sea bass is cooked through, about 10 minutes. Season chowder with sugar, hot sauce, salt, and pepper.