Fishing Vessel Owners' Association
100 years of serving the fishing community

Fish Chowder

4 slices bacon, chopped
1 small onion chopped fine
1 carrot chopped fine
1 celery rib, chopped fine
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1/2 teaspoon paprika
8 ounces bottled clam juice
1 cup water
1/2 cup heavy cream
1 russet (baking) potato (about 1/2 pound)
3/4 pound halibut skin discarded, cut into l-inch pieces
2 tablespoons minced fresh parley leaves
In a heavy saucepan cook bacon over moderate heat
stirring, until crisp and transfer with a slotted spoon to paper
towels to drain. Pour off fat and in pan cook onion, carrot, and
celery in butter over moderately low heat, stirring occasionally,
until softened.
Sprinkle flour over mixture and cook, stirring 3 minutes.
Stir in paprika and cook, stirring, 30 seconds. Add clam juice,
water, and cream and bring to a boil, stirring occasionally.
While mixture is coming to a boil, peel potato and cut into
1/4 inch dice. Add potato to mixture and simmer chowder uncovered
12 minutes, Stir in fish and simmer until just cooked
though, about 5 minutes. Stir in parsley, bacon, and salt and
makes 1 1/2 cups.
- Gourmet