Pike chowder is not necessarily a common meal, but the way Dan makes it will cause you to make it a common meal in your home. This dish is so good that it might turn you in to a chowder head.
Ingredients
Pike Chowder Ingredients:
• 2 lbs white fish (cod would be fine)
• 4 yellow onions
• 1 L whipping cream
• 2 L milk
• 3 lbs large potatoes
• 1 container parsley
• 1 container chive
• 4 celery stalks
• 1 tsp olive oil
• 3 rashes of bacon
Instructions
Pike Chowder Instructions:
• Start by poaching pike: Fill a high-rimmed frying pan with water, 2 stalks celery, 1 onion cut in half, a small handful of thyme sprigs, and a small bunch of parsley. Bring that to a gentle simmer.
• Lay pike fillets in simmering water and maintain a gentle simmer for approximately 10 minutes until fish is cooked and tender.
• Get a pot on medium heat, and add 1 tablespoon olive oil. Add 2 sticks celery cut into ¼ inch dice, and sliced back bacon. Let cook about 5 minutes until softened.
• Add ¾ cup whipping cream, and ¾ cup stock and blend until smooth.
• Remove pike from poaching liquid, and flake it into the blended chowder base.
• To the chowder, add 3 blanched, sliced potatoes, and 1 large diced carrot.
• Leave on heat for 10 minutes or until the carrots are tender.
Assembly:
• Season with salt to taste, and garnish with minced parsley.
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