Equipment
Ingredients
Base & Aromatics
- 115 g thick-cut bacon, diced into 1cm pieces
- 150 g yellow onion, finely diced
- 100 g celery, finely diced
- 4 g hot smoked paprika
Liquids & Thickeners
- 60 ml dry vermouth
- 475 ml fish stock
- 240 ml whole milk, room temperature
- 120 ml heavy cream, room temperature
Main Elements
- 400 g yukon gold potatoes, peeled and cut into 1.5cm cubes
- 450 g cod or haddock loin, skinless, cut into 3cm chunks
- 2 g fresh thyme, leaves stripped and chopped
Seasoning
- kosher salt
- black pepper, freshly ground
Nutrition (per serving)
Method
Prepare all vegetables and fish, ensuring uniform cuts so the potatoes cook evenly and the fish pieces poach at the same rate.
Place the diced bacon in a cold Dutch oven. Heat over medium and cook until the fat has rendered and the bacon is crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
Add the diced onion and celery to the bacon fat. Cook over medium heat, stirring frequently, until the vegetables are softened and translucent.
Sprinkle the hot smoked paprika and fresh thyme over the softened vegetables. Stir continuously to toast the spices and release their oils.
Pour the dry vermouth into the pot to deglaze, scraping up any browned bits from the bottom. Allow the liquid to bubble and reduce by half to concentrate the flavor and burn off the raw alcohol.
Add the cubed potatoes and fish stock. Bring the mixture to a gentle boil, then lower the heat to maintain a steady simmer. Cook until the potatoes are completely tender.
Reduce the heat to low. Using the back of a spoon, crush about a quarter of the potato cubes against the side of the pot; this naturally thickens the broth. Pour in the milk and heavy cream, then gently nestle the fish chunks into the liquid. Maintain the temperature around 82 degrees Celsius or 180 degrees Fahrenheit. Poach gently until the fish is opaque and flaky. Do not let the soup boil once dairy is added.
Remove the pot from the heat. Taste and adjust seasoning with salt and black pepper. Stir in most of the reserved crispy bacon, saving a small amount to garnish individual bowls. Let the chowder rest off the heat before serving.
Chef's Notes
- Using dry vermouth instead of white wine adds botanical depth that bridges the gap between the briny fish stock and the smoky paprika.
- Bypassing a traditional flour roux makes this chowder naturally gluten-free and relies on the starch from the Yukon Gold potatoes for a silkier, less heavy body.
- Hot smoked paprika provides both smokiness and a distinct chili heat. If you are sensitive to spice, use sweet smoked paprika (pimenton dulce) and a tiny pinch of cayenne to control the warmth.
- Always start the bacon in a cold pot. Bringing the heat up gradually renders out the maximum amount of fat, which you need for sweating the vegetables properly.
Storage
Refrigerator: 3 days — Store in an airtight container. Fish quality degrades rapidly after 3 days.
Reheating: Reheat very gently on the stovetop over medium-low heat. Do not boil, or the dairy may curdle and the fish will overcook.
