Here is part two of our Boston Globe article, "Hake goes from trash fish to treasure". This Fish Chowder with Proscuitto is the wonderful results of last night's meal Hake Wrapped in Proscuitto.
I think I will just start by saying this is the BEST fish chowder I have ever tasted. Hands down, better than clam chowder, too.
Take out those three servings of fish and potatoes from our last blog article, Hake Wrapped in Proscuitto. Take the proscuitto off the fish and chop coarsely. Do the same for the fish and potatoes.
Note that we did things a little differently:
1. We used scrod as the white fish since we couldn't find hake.
2. We used seafood broth, which we found in the broth section at the supermarket.
3. Ours didn't look as golden as theirs so we added a few threads of saffron.
This recipe took us about fifteen minutes to put together. It was a nice hearty chowder with rich flavors. It wasn't thick but it was creamy and the fish and potatoes gave it body. It happened to be rainy and cold the night we served it, so it hit the spot for warming you up.
We were so impressed with the taste of the chowder, we are going to make a pot of the chowder the next time since this recipe only feeds 4. We will take the time to cook the fish and potatoes the night before and then quickly make the chowder the following day.
If you want to impress your friends and family, cook the Hake Wrapped in Proscuitto next weekend and serve this chowder as a meal or appetizer at your next gathering. You will mark this recipe as a favorite under "The BEST fish chowder...EVA!"
Ingredients:
3 tablespoons of butter
6 scallions, chopped using both green and white pieces
Proscuitto from pieces of fish, chopped coarsely
Sliced potatoes from fish, chopped coarsely
2 cups of clam or fish broth
2 cups of heavy cream
3 pieces of cooked fish, flaked into large pieces
2 tablespoons of fresh chopped parsley
Salt and Pepper
Preparation:
1. In a soup pot, melt the butter over medium heat. Add the scallions and cook, stirring often, for 2 minutes.
2. Add the prosciutto and continue cooking, stirring often, for 2 minutes.
3. Add the potatoes, clam or fish broth, cream, salt, and pepper. Bring to a boil. Lower the heat and simmer 3 minutes.
4. Add the fish and cook 2 minutes or until the fish is heated through. Taste the chowder for seasoning and add more salt and pepper, if you like.
5. Ladle the chowder into bowls. Sprinkle with parsley.
