Two summers ago, we spent a wonderful week with friends on Cape Cod in a house overlooking the sea. I still smile every time I think of it. We would go off on a separate activities during the day and come together in the evening for cocktails and a communal dinner. One of the highlights of the trip for a hardy few was a very early morning fishing trip that resulted in a boatload (almost literally) of fabulous striper. One night Patty and Craig Fritz turned some of it into this tasty fish chowder. The credit for the recipe is all theirs and I am grateful they have let me reproduce it here.
The fresher the fish, the better the chowder.
8 T. butter
6 T. flour
1 large onion, chopped
2 ribs celery, diced
2 carrots, diced
8 cups of milk
2 lbs. of potatoes (preferably red), peeled and diced
3 lbs. fish (preferably striped bass or similar fish), cut into pieces
2 T. chopped parsley
other herbs to taste (thyme is a good choice)
- Melt butter in a stockpot.
- Add onion, celery and carrot and sauté for 5 minutes.
- Stir in flour and cook 2-3 minutes, stirring all the while.
- Add milk and potatoes and bring to a boil. Reduce heat and simmer until the potatoes are almost tender.
- Stir in fish and simmer for 10 minutes or until fish flakes.
- Add parsley and salt, as well as thyme or other seasoning, if using.
- Serve and enjoy.
Serves 8-12, recipe can be halved.