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The Honolulu Advertiser

Posted on: Wednesday, May 21, 2003

Fish Chow-dah

Chicago Tribune

This dish, adapted from "Serious Pig" by John and Matt Lewis Thorne, uses potatoes cut "thick-thin": Cut lengthwise into triangular, steak-fry shapes, then crosswise into thin wedges whose pointy ends disintegrate just enough during cooking to help thicken the chowder.

  • 4 cups water
  • 3 yellow onions, 1 quartered, 2 diced
  • 4 sprigs fresh thyme, or 2 teaspoons dried
  • 1/2 cup white wine, optional
  • 1-1 1/2 pounds firm white fish fillets
  • 6 strips bacon, chopped
  • 4 russet potatoes, each cut lengthwise into 6 triangular spears, then crosswise into thin wedges
  • 4 cups milk
  • 1 teaspoon salt
  • Freshly ground pepper

Heat water, quartered onion, thyme and wine in saucepan until boiling. Add fish; remove from heat. Cover; set aside.

Cook bacon in skillet over medium heat until crisp. Remove to paper towel to drain. Discard all but 1 tablespoon or so of bacon fat from pan; return to heat; stir in diced onion. Cook, until golden, 5 minutes. Set aside.

Remove fish from cooking liquid to plate; cover with foil. Discard thyme and onion quarters; stir in potatoes. Cook, covered, over medium heat until potatoes are cooked through, 15 minutes. Reduce heat to low.

Break fish into flakes; add to potato mixture. Stir in milk and reserved bacon and onions. Remove from heat; let stand for up to 30 minutes. Return to low heat until warm; season with salt and pepper, pat of butter if desired.