Christmas Eve Chowder

You would have to be living in a cave in Siberia, or somewhere equally remote, not to know that Christmas is very near. Some agonize over what to serve on the big day and others think about what should grace the table on Christmas Eve. I like to ponder the menu for both events, but Christmas Eve often doesn't get the full attention it deserves.

Italians from southern Italy have the custom of serving seven fish dishes on Christmas Eve before midnight Mass. The whitefish and scallop chowder hails from that tradition and it is rich enough that this one dish will suffice for a light meal. Probably a good idea if you don't want to be caught snoozing in church.

SMOKED WHITING AND SCALLOP CHOWDER

(serves 6 to 8)

1. 1 1/2 lbs. smoked whiting, haddock, or whitefish fillets
2. 6 1/2 cups milk
3. 8 tablespoons unsalted butter
4. 2 medium carrots,finely chopped
5. 2 stalks celery, finely chopped
6. 1 medium yellow onion, finely chopped
7. 3/4 cup flour
8. 1 cup chicken stock
9. 1 medium russet potato, peeled and finely chopped
10. 6 ounces callops, finely chopped
11. Kosher salt and freshly ground black pepper, to taste
12. 1/4 cup finely chopped parsley

 

Bring whiting and milk to aoil in an 8-quart saucepan. Reduce heat to medium; cook until milk is slightly reduced and fish is tender, about 45 minutes. Remove from heat and cover; set aside 1 hour.

Strain whiting, reserving milk; shred fish, discarding skin and bones, and set aside. Melt butter in a 4-quart saucepan over medium-high heat. Add carrots, celery, and onion; cook, stirring occasionally, until soft, 5-7 minutes. Sprinkle in flour; cook, stirring for 3 minutes. Whisk in reserved milk and the stock; bring to a boil and cook until slightly thickened, 2-3 minutes. Reduce heat to medium and add potato; cook, slightly covered, until potato is tender, 10-12 minutes. Add shredded whiting, scallops, salt and pepper; cook until scallops are cooked through, 2-3 minutes. Stir in parsely and ladle into bowls.

                                                (from Saveur,161)

 

You can cut the recipe in half and have enough for two hearty servings. Be especially careful to remove all the bones; some of them are tiny and difficult to see.