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- Hearty chunks of snapper, smoky bacon, and root greens come collectively in a single pot on this well-balanced, stick-to-your-ribs chowder.
- Holding each the items of fish and greens chunky and enormous offers the chowder substance and visible enchantment.
- Your alternative of fish inventory, clam juice, or hen broth plus milk brings every little thing collectively right into a savory, cohesive complete with out overpowering the principle substances.
Via his seafood-centric restaurant, The Unusual, Charleston chef Mike Lata has entry to the perfect fish within the American South. For this dish, nevertheless, he makes use of no matter is recent. “This dish is an effective way to stretch one fish to feed your complete household,” he says. “Generally, I’ll even swap in leftover fish cheeks or collar from my fishmonger.”
Substituting the snapper with one other fish
The snapper on this recipe might be swapped for an additional agency white fish, comparable to cod, halibut, pollock, monkfish, or haddock. You can additionally use a mixture of shellfish, although the cooking methodology might have slight adjustment. Keep away from delicate fish like sole or flounder, in addition to very lean fish comparable to tuna or swordfish.
Notes from the Meals & Wine Check Kitchen
- Thick-cut bacon has a juicy chew and meaty taste that holds up properly within the soup.
- Use fish inventory, clam juice, or hen broth, relying in your desire and availability.
- Do your finest to chop the potatoes, turnips, parsnips, and celery root into uniform 1-inch cubes in order that every little thing cooks evenly.
Recommended pairing
Vivid, full-bodied dry German Riesling.
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