Categories: Fish, Main Dish, Stew

Ingredients

• 1 lb russet potato, peeled
• 1 1/2 tablespoons bacon drippings or 1 1/2 tablespoons unsalted butter
• 1 medium onion, minced
• 1 -2 garlic clove, minced
• 1 tablespoon madeira wine or 1 tablespoon brandy
• 2 cups clam broth or 2 cups seafood stock
• 1 cup chicken stock, preferably homemade
• 1 medium carrot, diced fine
• salt
• fresh ground black pepper
• 1 cup milk
• 1/2 cup whipping cream
• 1 1/2-1 3/4 lbs cod fish fillets, in bite-size chunks (or other white fish fillets such as haddock, flounder, sole, mahimahi, grouper)
• 2 egg yolks, lightly beaten
• hot pepper sauce (Tabasco)

Directions

1. Take a potato in hand and with a small paring knife, chip off irregular angular potato bits, large enough to be toothsome but small enough to blend in with the fish chunks; repeat with the remaining potatoes, and reserve them (I reserve peeled potatoes in a bowl of water to prevent browning, then drain them when ready to use).

2. In a big saucepan, warm the drippings over medium heat; stir in the onion and saute until soft and translucent, about 5 minutes.

3. Add in the garlic and cook another minute.

4. Pour in the Madeira, followed by the clam liquor and chicken stock; add in the potatoes, carrot, and a good seasoning of salt and pepper.

5. Simmer until the potatoes are very tender, about 15 minutes.

6. Stir in the milk, cream, and fish, and heat through.

7. Turn off the heat and let the chowder sit for about 30 minutes.

8. Reheat the chowder, just bringing it to a simmer, not to a boil.

9. Whisk about ¼ cup of the stock into the egg yolks, then pour the mixture into the chowder, continuing to whisk until incorporated and thickened.

10. Season with more hot pepper sauce and salt/pepper; serve immediately.

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