Northern Ontario Whitefish Chowder

Instructions

Fish Stock Instructions

1. Step
   To make the fish stock, simply add one onion cut in half, the stems of the parsley you will use in the recipe and skins from your whitefish fillets. If you got your fish whole, add the heads and bones as well.
2. Step
   Add these items to 10 cups of cold water and heat to a simmer for 30-45 minutes. Do not allow the mixture to come to a full boil and do not cook longer than 45 minutes.
3. Step
   Strain and set aside. This should yield about 8 cups of stock.

Chowder Instructions

1. Step
   In a heavy bottomed pot, begin cooking your bacon on medium heat, stirring frequently and slowly rendering the fat. Brown the bacon, but do not crisp, cooking roughly 8-10 minutes. Remove bacon from the pot using a slotted spoon and reserve for later.
2. Step
   Melt your butter on medium heat. Add in minced garlic and stir continuously until fragrant, about 1 minute. Add in onions and celery. Season with a pinch of salt and white pepper. Cook until soft, about 6 minutes. Add in white wine, dill and thyme. Allow wine to reduce by about half.
3. Step
   Add potatoes, fish stock, paprika, salt and Old Bay seasoning. Bring to a boil and simmer 10-15 minutes, until potatoes are tender.
4. Step
   Add in cream and season with a pinch of salt. I really believe in salting at every level, but feel free to cut back to the end if you prefer to add salt to taste. Add whitefish and return the bacon to the pot. Bring everything to a simmer and continue to stir, breaking up the pieces of whitefish.
5. Step
   Finish with 1/2 of the fresh parsley, lemon juice and zest and hot sauce (if desired). Plate and garnish with remaining parsley and enjoy!