Time to cozy up with a bowl of fish chowder packed with west coast flavour. This big pot of comfort gets its North Pacific flavour from tender cubes of rockfish and smoky bits of candied salmon. Simmered with onion, carrot, potato and kale in flavourful fish stock (or chicken stock, if you don't have it), for me this is Vancouver Island in a bowl.
I don't mind the frosty air when this is on the dinner table at the end of the day. So, let the wind blow. Let the waves crash upon the rocky shore. I'll be by the fire with a warm bowl of fish chowder and some crusty bread.
Get the recipe below and bring on the comfort food, west coast style.
West Coast Fish Chowder
Makes 4 to 5 servings
1 tbsp (15 mL) butter
1 cup (250 mL) diced yellow onion
1 cup (250 mL) diced peeled carrot
1/2 tsp (2 mL) salt
1 tsp (5 mL) dried thyme
2 tbsp (30 mL) all-purpose flour
3 cups (750 mL) peeled diced potato
3 oz (85 g) smoked candied salmon nugget, chopped (about 1/2 cup)
4 cups (1 L) fish stock (or chicken or vegetable stock)
10 oz (285 g) rockfish fillet, cubed (or other firm white fish)
1 cup (250 mL) roughly chopped kale
1/2 cup (125 mL) heavy cream
1.5 oz (1 shot glass full) white wine
Melt the butter in a soup pot or Dutch oven over medium-high heat. Add the onion, carrot and salt. Cook for 5 minutes to soften, stirring frequently. Stir in the thyme and flour to coat the veggies. Add the potato and candied salmon. Pour in the stock. Turn the heat to high and bring the works to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Stir in the rock fish, kale and heavy cream. Increase the heat to medium-high and cook, uncovered, for 10 more minutes, stirring frequently. Remove from the heat. Stir in the wine.
What dish makes you think of the west coast?