Friday Fish Chowder

1. 1

   In a heavy stock pot or Dutch oven heat oil and butter, add vegetables (except for the potatoes) and thyme to saute until onions are translucent, seasoning them with a little salt and pepper.

2. 2

   Add tomato paste, paprika (both kinds), parsley, allspice, Italian seasoning and a lil more salt and pepper, and cook for about three minutes to lose the raw tomato taste and blend in to the vegetables.

3. 3

   Pour in the wine and cook on high til it is evaporated almost completely and then add both stocks and the milk.

4. 4

   Bring to a simmer and add the potatoes a lil more salt and pepper (the idea is to gently season every layer to get a proper seasoning) and simmer covered until the potatoes are fork tender.

5. 5

   When potatoes are tender, add the cod and scallops to the soup and continue to simmer for about six or seven minutes, then add the clams and simmer, covered until the clams have opened up. The fish does not go in all at once, clams do not take that long to open up, and once they are open, they are done and if you keep it up they will turn to rubber and are gross, so be mindful of the timing for the fish.

6. 6

   Add the cream at the end an turn off the heat. Stir in together and taste it, and salt and pepper additionally until you think it is perfect.

* Per serving · 4 servings · Values may vary.