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- Hearty chunks of snapper, smoky bacon, and root greens come collectively in a single pot on this well-balanced, stick-to-your-ribs chowder.
- Protecting each the items of fish and greens chunky and enormous provides the chowder substance and visible attraction.
- Your selection of fish inventory, clam juice, or hen broth plus milk brings all the pieces collectively right into a savory, cohesive entire with out overpowering the primary components.
By way of his seafood-centric restaurant, The Odd, Charleston chef Mike Lata has entry to the perfect fish within the American South. For this dish, nonetheless, he makes use of no matter is contemporary. “This dish is a good way to stretch one fish to feed your entire household,” he says. “Typically, I’ll even swap in leftover fish cheeks or collar from my fishmonger.”
Substituting the snapper with one other fish
The snapper on this recipe will be swapped for an additional agency white fish, reminiscent of cod, halibut, pollock, monkfish, or haddock. You might additionally use a mixture of shellfish, although the cooking technique might have slight adjustment. Keep away from delicate fish like sole or flounder, in addition to very lean fish reminiscent of tuna or swordfish.
Notes from the Meals & Wine Take a look at Kitchen
- Thick-cut bacon has a juicy chunk and meaty taste that holds up properly within the soup.
- Use fish inventory, clam juice, or hen broth, relying in your desire and availability.
- Do your finest to chop the potatoes, turnips, parsnips, and celery root into uniform 1-inch cubes in order that all the pieces cooks evenly.
Prompt pairing
Vivid, full-bodied dry German Riesling.
