Project Smoke

SMOKED FISH CHOWDER

Q pend time with this book, and you’re going to wind up with a lot of
W smoked fish—cold-smoked Scandinavian salmon, hot-smoked kippered

salmon, smoked arctic char, and so on. All make excellent bases for chow­
der. The following was inspired by one of the most inspiring fishing spots
in North America: the Tutka Bay Lodge, near Homer, Alaska. Like many
of the dips, spreads, and soups in this book, consider this recipe youi basic

marching orders. Deviations encouraged.

YIELD: Serves 8 as a starter,

4 as a light main course

COOKING TIME: 30 minutes

PREP TIME: 30 minutes

SHOP: Wild seafood when

possible

INGREDIENTS

4 red-skinned potatoes (VA pounds),

scrubbed and cut into 1-inch chunks

1 bay leaf

2 sprigs fresh thyme, plus extra thyme

leaves for serving

Coarse salt (sea or kosher) and freshly

ground black pepper

4 cups chicken or fish stock

(preferably homemade)

V* cup heavy (whipping) cream

1 pound smoked salmon and/or other

smoked seafood (pages 183 to 198)

3 tablespoons butter or extra virgin

olive oil

2 shallots or 1 small red onion.

peeled and finely chopped

2 leeks, white part only, trimmed,

thoroughly rinsed, shaken dry,

and thinly sliced

l

stirring often. Season well with salt

and pepper.

4. Stir in the stock and simmer
   over medium heat until the potatoes
   are tender, about 10 minutes. Stir
   in the smoked fish and cream and
   simmer until the soup is richly
   flavored, 5 minutes more. Correct the
   seasoning, adding salt and pepper if
   needed. Remove and discard the bay
   leaf and thyme stems.


5. Ladle the chowder into serving
   bowls. Sprinkle thyme leaves on top
   and dig in.


6. Remove and discard any skin or
   bones from the salmon and break the
   fish into 1-inch flakes (if hot-smoked)
   or cut into Vfe-inch squares (if cold-
   smoked). Set aside.


7. Melt the butter in a large heavy
   saucepan over medium heat. Add the
   shallots and leeks and cook until soft,
   3 minutes, stirring often.


8. Add the potatoes, bay leaf, and
   thyme sprigs. Continue cooking until
   the shallots, leeks, and potatoes are
   lightly browned, about 5 minutes,

STARTERS J 59