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When I'm feeling homesick for
Hawai'i I tend to think of all of the lovely fish that is available
from the Pacific ocean waters surrounding the Hawaiian Islands -
specifically Mahi Mahi which is a particular favorite - and even
though I know the Mahi Mahi that I buy in New York fish stores is
not likely to be from Hawaiian waters, I still make believe that it
is and that we are sitting out on our lanai enjoying the trade winds
blowing while eating this delicious chowder! |
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Fish Chowder |
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4 slices bacon, cut up
1 large sweet onion (Spanish, Maui, Oso Sweet), finely chopped
3 large cloves garlic, finely minced
1 medium bulb fresh fennel, finely diced
¼ cup chopped flat leaf parsley
8 Fingerling potatoes, scrubbed clean and diced (or Yukon gold)
1 cup fish stock (or water)
1 pound mahi mahi fillets, skin removed
1 quart Land 'O Lakes Fat Free Half & Half
1 Tablespoon cornstarch
2 Tablespoons Dry Sack Sherry
In a 6 qt. stock pot, fry bacon until fat has
rendered; remove bacon pieces and sauté the onion, garlic, fennel and
parsley in the bacon fat until onion has softened.
Add the diced fingerling potatoes, fish stock (or
water) and cover the pot and cook for 5 minutes. Stir in the bacon
pieces and place the fish fillets on top. Cover and cook until
fish is opaque and flakes when pierced with a fork. Cut the fish
into bite size pieces.
Stir
in the fat free half and half, taste soup for seasoning and add salt &
white pepper as desired. In a small bowl, blend the cornstarch together
with the sherry until it is dissolved and slowly stir the slurry into
the chowder. Heat the soup just to the boiling point. Remove
pot from heat and serve.
Garnish with chopped parsley.
Yield: about 8 servings
