LING COD BOURBON CHOWDER. DOUG HAWRISH, FIELD CHEF

Our field chef, Doug, has released his famous recipe for seafood chowder!  I promise it is one of the best chowders you will ever taste.  This recipe was voted as one of the top ten chowders of Vancouver Chefs in the “Ocean Wise Chowder – Chow Down” at the Vancouver Aquarium.  Make sure to buy organic local produce & seafood from sustainable fishing practices to make it extra tasty.

LING COD BOURBON CHOWDER

Cook stirring often, in a large soup pot over medium low heat until beginning to crisp, 10 – 15 minutes.

4 slices double smoked bacon, diced

Add & cook, stirring until soft & tender, 10 – 15 minutes.

2 large onion, diced

1/4 cup butter

Stir in and simmer, 5 minutes:

1 cup fennel

1/2 cup celery, diced

3 bay leaves

2 tbsp bourbon

1 tbsp fresh thyme, chopped

1/2 tsp cayenne pepper

1/2 tsp chilli pepper

salt and pepper to taste

Add: 1 – 1 1/2 lbs Russet potatoes, peeled & diced

3 1/2 cups fish stock

Increase heat to medium-high, bring to a boil then reduce heat to let to simmer. In another medium-sized pot bring to a boil, stirring constantly:

2 cups heavy cream

2 tbsp orange liqueur

dash of bourbon

Reduce heat & simmer.  Remove bay leaves from soup pot. Stir in cream mix & add:

3 1/2 lbs. Ling cod or Ocean Wise white fish

Simmer 10 minutes. Add

2 tbsp chopped parsley

Serve in individual bowls upon 2/3 cup of fresh spinach

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