This soup can be made with any fish you desire. I made it with a Dover at the time because that is what I had on hand. It is extremely delicious.
Diced veggie for chowder
1/4 -1/3 cup meaty salt port cut into 1/2 inch pieces. Also use chunky bacon (Nitrate Free) with lard.
2 Tablespoons of butter
1 large yellow onion, diced
3 Celery ribs, diced
2 Leeks sliced thinly
3 Carrots, washed, unpeeled, cut in half and sliced thinly
5 medium Red potatoes, scrubbed, unpeeled, and diced
1 lb of white fish of your choice, Halibut, Cod, Dover, etc, cut into 3/4 inch to 1 inch pieces
Salt and Pepper
1 quart Chicken broth or stock
1 1/2 cups fresh Cream
In a hot dutch over pan melt and fry bacon, lard, and butter.
Add onions, celery, leeks, and carrots and thyme. Saute for 8-10 minutes.
Add Potatoes. and season with salt and pepper at this time. You may over salt just a little because you will not want to season and stir after the fish is in.
Cover with Broth or stock and bring to boil. Cover and simmer 8-10 minutes. You want potatoes to still be a little under cooked.
Pour cream into a sauce pan and slowly warm. Do not let it boil.
Add fish still gentle and cover and simmer 5-10 minutes depending on the type of fish. Do not over cook.
Fish will be flaky when done.
Removed pan from burner and stir in cream. Cover and let set another 5-10 minutes.
Serve and enjoy. YUM.