Monday, June 13, 2011
When the stock came to a boil, I reduced it to a simmer, tumbled in the potatoes, clamped on a lid, and took a nap.
After an hour or so, I joined Michael in the parlor for a few glasses of wine.
Between glasses of wine, I removed the lid from the simmering stock to let it reduce by half before adding 2 cups of heavy whipping cream, butter, and chopped haddock. I let the creamy fish chowder simmer until it thickened enough to coat the back of a spoon.
I spooned the chowder into large pasta bowls with a scattering of diced pimentos, cracked black pepper, and red Austrailian sea salt. In a fit of madness, I totally broke the rules and grated cheese over our chowders....parmigiano reggiano for Michael's bowl and pungently ripe Raclette Livradoux for mine. Insanity. Garden chervil and chives finished them off.
The chowder was crazy good and very rich. The cheesy cream completely enveloped the silky haddock, tender potatoes, and yellow squash. While the cracked pepper provided a warm heat, the red Australian sea salt added an interesting smoky crunch. Fantastic.
What's for dinner?
Creamy haddock chowder with tender baby vegetables.