#polluck

First day off!

A small group of us visited artist Walter Rane in the Bronx! What a journey!! It was raining and then the rain got worse! We hid underneath a bus stop for a little while. Eventually, the rain calmed down and stopped. As a Californian, why the hell is it raining during the summer???!

After the studio visit and a quick nap, my housemate and I went to MOMA! They have free admission on Friday night, which is perfect, (besides the fact that it is completely packed).

So I received my SHARE package for the month. There were some wonderful items that I received. Since the weather has taken a turn, a fish chowder would be a wonder addition to your meals.

After researching the web for recipes, I found this one on Simply Recipes . The ingredients that are not in the SHARE package are pretty inexpensive and easy to find in the pantry, grocery store, or in your indoor herb garden.

Fish Chowder

Prep: 15 mins

Cook: 40 mins

Serves: 6

Here's what you need:

1Tbsp olive oil

1 tsp butter

2 medium yellow onions, chopped (in SHARE package)

1/2 cup dry wine

3 large Yukon Gold potatoes, peeled and cut into 3/4" cubes (in SHARE package)

2 cups of clam juice 

1 bay leaf

1 Tbsp fresh thyme or 1 tsp of dried thyme 

1 1/2 tsp salt

1/4 tsp ground black pepper

1tsp of Old Bay or a mixture of paprika and cayenne pepper

1 1/2 -2 lbs of pollock or firm white fish cut into 2" pieces (in SHARE package)

1 1/2 cups heavy cream

2 Tbsp chopped fresh parsley 

So here's what I did:

1. In a large pot (6qt), heat oil and butter on medium heat. Add onions and cook until soft. Add wine, turn the heat up and cook, uncovered until the wine reduces by half. *Add 1/4 cup of water with clam juice if not using wine.

2. Add potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay and bring to a simmer. Lower the heat to medium and cook, covered, until the potatoes are almost done (10-15 mins).

3. In a different pot, heat the cream until steamy not boiling.

4. Add the fish to the pot of potatoes and pour the heavy cream. On low heat, uncovered, cook the fish till its cooked through. Once the fish is cooked through remove from the stove.

5. Add parsley and let soup rest for at least 30 mins. It will be more flavorful if you let it rest.