Creamy Haddock Chowder

This chowder is a great meal for any time of day and all through the year. In the spring you can dress it with fresh herbs like dill and chive, in the summer you can have it with a lovely chilled rosé, in the fall you can add fresh corn, and in the winter it will warm you through after a cold day. Play with your ingredients and use this as your base.

Serves 4

1 Tbsp. olive oil

3 strips bacon

4 6 oz. boneless skinless haddock fillets

1 yellow onion, finely chopped

2 medium carrots, diced

2 celery stalks, diced

2 medium gold potatoes, peeled and diced into ½-inch cubes

¼ tsp. sweet or smoked paprika

Kosher salt and freshly ground black pepper

2 cups fish stock or clam juice

2 cups heavy cream

¼ cup thinly chopped chives

In a 5- to 6- quart heavy-duty pot over medium high heat add the olive oil and the bacon. Cook, turning, until the bacon is crisp, about 8 minutes. Remove and drain on paper towels and set aside to cool.

Add the fish and sear until golden brown, about 3 minutes. Transfer to a plate. Add the onion, carrots, celery, and potatoes to the bacon fat in the pan. Stir in the paprika, a generous pinch of salt and a few grinds of pepper. Continue to cook, stirring, until the onion is translucent, about 8 minutes. Add the stock or juice, bring to a simmer, and cook until the potato softens, about 5 minutes. Lower the heat to medium low and stir in the heavy cream. Nestle in the fish, seared side up, cover and cook until the fish is cooked through, about 10 minutes more.

Crumble the cooled bacon. Ladle the chowder into bowls and top with the fish. Serve, sprinkled with the crumbled bacon, chives, and more fresh pepper.