12-Year White balsamic · Chipotle olive oil · Gremolata olive oil · Seafood · Soups and Breads ·Mar 26, 2024

Smoked Fish Chowder

Name: Smoked Fish Chowder
Ingredients: 2 oz salt pork or bacon, cut into small pieces; 2 tablespoons Fustini's Gremolata olive oil; 1 tablespoon Fustini's Chipotle olive oil; 1 tablespoon butter; 1 onion, small diced; 2 stalks celery, diced; 1/2 red bell pepper, finely diced; 3 tablespoons flour; 2 cups seafood stock or clam juice; 1 cup milk; 2 oz smoked fish, whitefish, salmon, chub; 1/2 cup frozen corn; 1 potato, peeled and small dice; 2 tablespoons Fustini's 12 Year White balsamic; Kosher salt & freshly ground black pepper; chopped parsley

Submitted by Chef Andy Stewart

Ingredients

2 oz salt pork or bacon, cut into small pieces
2 tablespoons Fustini's Gremolata olive oil
1 tablespoon Fustini's Chipotle olive oil
1 tablespoon butter
1 onion, small diced
2 stalks celery, diced
1/2 red bell pepper, finely diced
3 tablespoons flour
2 cups seafood stock or clam juice
1 cup milk
2 oz smoked fish, whitefish, salmon, chub
1/2 cup frozen corn
1 potato, peeled and small dice
2 tablespoons Fustini's 12 Year White balsamic
Kosher salt & freshly ground black pepper
chopped parsley

Directions

Heat the bacon or salt pork over medium heat until all fat is rendered. Add the olive oils and the butter and cook to melt butter. Add the onion, celery, and bell pepper and saute for 2 to 3 minutes.
Add the flour and stir to combine. Cook this roux for 5 to 6 minutes stirring constantly. Add the seafood stock and simmer until thickened - 10 to 15 minutes.
Add the smoked fish and corn and season with salt and pepper. Add the potato and cook over low heat until the potato is fully cooked 10 minutes. Season again with salt and pepper and add the balsamic. Garnish with parsley

Smoked Fish Chowder