Italian Fish Chowder

Still dreams about that Italian fish chowder (Gloucester is set a  hour drive from where we stay now, so sadly, we don’t get up there very frequently!) and he lately set out to recreate it at domestic.

It’s a incredible delicious chowder with a highly spiced (however not too highly spiced) tomato base flavored with onions, peppers and celery plus tender chunks of halibut (or cod) and potatoes.


  • ¼ cup finely diced salt pork (rinse all visible salt before dicing)
  • 3 tablespoons extra virgin olive oil
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 1/3 cup diced celery
  • 2 cloves minced garlic
  • Big pinch red pepper flakes (more if you like it spicy)
  • 1 teaspoon dried thyme
  • 2 teaspoons dry oregano
  • 1 tablespoon fresh Italian flat leaf parsley, minced
  • ¾ pound peeled, diced new red potatoes
  • ¼ cup white wine
  • 4 cups strong fish stock or 4 cups bottle clam juice with one teaspoon clam base or any other strong stock such as lobster or shrimp
  • 1 28-ounce can crushed tomato (we like Cento)
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ¼ pounds fresh cod or halibut cut into one inch chunks.
  • Grated Parmesan cheese (optional)

  1. place salt pork and olive oil in a medium to big heavy bottomed pot. prepare dinner over medium excessive warmth until the salt beef is rendered and barely brown.
  2. upload onions, peppers and celery and sauté three to five minutes or until celery is soft. add garlic and sauté one extra minute.
  3. upload red pepper, thyme, oregano, parsley and diced potatoes. Sauté for two minutes.
  4. upload wine and prepare dinner till the wine has reduced by using half of.
  5. add fish stock, canned tomatoes, tomato paste, salt and pepper and stir.
  6. reduce to medium and prepare dinner about 20 minutes or until potatoes are tender.
  7. taste and regulate seasoning then add the fish. gently stir and cook over medium warmness for approximately  to a few mins or until fish is cooked thru. Do not stir too much or you may break aside the fis

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