Great White Recipe

DOMESTIC 12

1. 1

   Prepare fish

   Pat the Great White fish fillets dry with paper towels. Cut into bite-sized chunks and season lightly with a pinch of salt and pepper.

2. 2

   Dice potatoes

   Wash and cut the potatoes into approximately 1/2-inch cubes; set aside.

3. 3

   Chop onion

   Dice the yellow onion and set aside.

4. 4

   Mince garlic

   Mince the garlic cloves and set aside.

5. 5

   Melt butter

   In a large heavy pot, melt the unsalted butter over medium heat until foaming.

6. 6

   Make roux

   Add the flour to the melted butter and whisk for 1-2 minutes to form a light roux.

7. 7

   Add stock

   Pour in the fish stock gradually, whisking to ensure a smooth base.

8. 8

   Add potatoes and corn

   Stir in the diced potatoes and corn kernels; simmer until potatoes are tender, about 10-12 minutes.

9. 9

   Add milk

   Pour in the milk and stir to combine with the roux base; maintain a gentle simmer.

10. 10

    Add cream

    Stir in the heavy cream and heat through without boiling.

11. 11

    Add fish

    Gently fold in the fish chunks; simmer until fish is opaque and flakes easily, about 5-7 minutes.

12. 12

    Season

    Season with salt and black pepper; sprinkle in dried thyme.

13. 13

    Bay leaf and brightness

    Add the bay leaf and lemon juice; simmer for another minute, then remove bay leaf.

14. 14

    Finish with parsley

    Stir in chopped fresh parsley; taste and adjust seasoning if needed.

15. 15

    Serve

    Ladle the Great White chowder into bowls and serve hot with crusty bread.