I was in the mood for something thick and tasty today, stew just didn't sound good so I decided a chowder would be the hot ticket.

Started off with a quarter pound of fine diced bacon browned in the stew pot.

Drain most of the grease off into a container, also drain off the bacon and set aside.

One 4" sweet onion diced into the pot and cooked medium heat till it gets soft (You might need to add a teaspoon or so of that bacon grease back in).

While it's doing its thing dice into small chunks, 3 fist size Yukon gold spuds, 3 stalks of celery finely diced and one carrot fine grated. When the onions are soft go ahead and dump all the veggies into the pot with the onions and cut the heat to low for a bit.

While you were doing all this stuff you also had chunked up a pound or two of boneless skinless fillets (1" or less) put it into a seperate pot with about two cups of water, add a little salt but not too much and spice it up a little, I use Greek seasoning and pinch of Emrils dry rub for chicken.

Turn up the heat and as soon as it starts to boil remove it.

Strain the juice (Aka Fish stock) into the big pot with the spuds and turn up the heat, you might need to add a little water here as you want to just barely cover the spuds.

Also add a table spoon of butter and a healthy pinch of saffron

This is where I also start tasting for seasoning, it shouldn't need salt but you might like to add a little something else to your taste.

I set the fish aside in the fridge, cover the pot and set the heat to medium ot just above simmer.

This isn't a race, it's is a labor of love so low and slow will taste better.

After a half hour or so the spuds ought to be done, add the fish and a cup or so of heavy whipping cream or half and half.

Stir the fish in gently as it will fragment easily and add the bacon back in. Let it simmer another 15 minutes or so so it all blends and dive in. The saffron will turn it a buttery golden yellow and the taste is out of this world.

Now here is the surprize, the fish I used today was a 50/50 mix of sole and hake I caught out there while fishing butts this year.

I'm pleasntly surprised at the taste and texture of the hake in this chowder.

So next time you bring one up rather than cussing it, gut it quick and toss it into the ice chest and use it for fish chowder.

This basic recipe can be used with all kinds of white fleshed fish, the halibut and sole/flounder are especially good as they lend themselves to this sort of cooking. It will also work with abalone and crab.

Well, I've eaten my second bowl now and I'm stuffed so now its time for a nap.

What was your address again??

Thanks for the receipe. That sounds so yummy when it's 35 degrees up here...

I made another batch a couple days ago and along with the fish I added a big scoop of those peeled medium shrimp...What a way to start off the new year.

My mouth is watering- send me some please!

Just got done chowin' down two bowls of the stuff. I made some changes to the recipe. Went to the store last night just before it closed and picked up 1/2 lb of Cod, 1/2 pound of shrimp, and 1/2 lb of Alaskan Snow crab, but did not get the Saffron. I think the white onion I used was significantly larger than 4", but I didn't measure, which was a mistake for there was too much onion. I also added 4 cloves of chopped garlic to the onions. I used Russet potatoes instead, but I didn't like the way they tasted so I am definetly gonna use Yukon golds next time. I used the one carrot, but it seems like a very small amount for the large pot of soup you wind up with. I think next time I will add some extra half and half to get more broth. I aslo added some Old Bay seasoning instead of the greek seasoning and Emeril's dry rub. The Old Bay is definetly a great Seafood Seasoning, and a great addition to any seafood chef's pantry. I was a little worried about undercooking the fish so I let it boil for 30 seconds before removing it from the heat and it turned out perfect. The crab and shrimp taste great with the chowder and is worth adding. I added 3/4 of a can of early peas. They tasted good, but did not go well with the chowder, so I reccomend not using them. I can't wait to make this again (maybe with some sherry or white wine thrown in). The only downside is the cleanup *sigh*

This message has been edited. Last edited by: Trapt in Arizona,

Sounds good! I love to experment as I figure that a recipe is just a general guideline.

I'm getting hungry after reading your post. I just need some cold weather to go with it. It was 80 degrees her today. First cold day I will be in the kitchen. Thanks for the recipe!