Chunky Snapper and Root Vegetable Chowder

Total time: 1 hr 30 mins
Serves: 8

Why this chunky snapper and root vegetable chowder works

• Generous pieces of snapper, smoky bacon and root vegetables cook together in one pot to make a satisfying, well-balanced chowder.
• Leaving the fish and vegetables in large, chunky pieces gives the chowder both substance and visual appeal.
• Fish stock, clam juice or chicken broth, combined with milk, creates a savoury, unified base without overwhelming the key ingredients.

Charleston chef Mike Lata, whose seafood-focused restaurant The Ordinary gives him access to some of the finest fish in the American South, uses whatever is freshest for this recipe. “This dish is a great way to stretch one fish to feed your whole family,” he says. “Sometimes, I’ll even swap in leftover fish cheeks or collar from my fishmonger.”

Swapping snapper for another fish

You can replace the snapper in this recipe with another firm white fish, including cod, halibut, pollock, monkfish or haddock. A combination of shellfish would also work, although you may need to adjust the cooking method slightly. Do not use delicate fish such as sole or flounder, or particularly lean varieties including tuna and swordfish.

Notes from the Food & Wine Test Kitchen

• Thick-cut bacon provides a succulent texture and robust, meaty flavour that stands up well in the soup.
• Choose fish stock, clam juice or chicken broth according to what you prefer and can obtain.
• Cut the potatoes, turnips, parsnips and celeriac into even 1-inch (2.5-cm) cubes wherever possible, so they cook at the same rate.

Suggested pairing

A vibrant, full-bodied dry German Riesling.

Ingredients

• 1 tablespoon (15 ml) rapeseed oil
• 4 ounces (115 g) thick-cut bacon, diced into 1/4-inch (6-mm) pieces
• 1 yellow onion, chopped
• 1/2 cup (60 g) plain flour
• 5 cups (1.2 litres) fish stock, clam juice or chicken broth, warmed
• 3 medium baking potatoes (1 3/4 pounds / 795 g), peeled and cut into 1-inch (2.5-cm) pieces
• 3 medium turnips (10 ounces / 285 g), peeled and cut into 1-inch (2.5-cm) pieces
• 2 medium parsnips (10 ounces / 285 g), peeled and cut into 1-inch (2.5-cm) pieces
• 1 medium celeriac (1 pound / 450 g), peeled and cut into 1-inch (2.5-cm) pieces
• 1 1/2 teaspoons chopped thyme
• 3 cups (710 ml) whole milk
• 1 1/2 pounds (680 g) skinless red snapper fillet, cut into 1 1/2-inch (4-cm) pieces
• 1/4 cup (60 ml) fresh lemon juice
• 1 teaspoon Worcestershire sauce
• Hot sauce, plus extra to serve
• 2 tablespoons chopped parsley
• Kosher salt
• Freshly ground black pepper
• Chopped dill, to garnish

Directions

1. Warm the oil in a large casserole dish. Add the bacon and fry over a medium heat until crisp. Tip in the onion and cook for about 5 minutes, until it starts to brown. Whisk in the flour, then cook for roughly 2 minutes until lightly coloured. Gradually whisk in the fish stock and bring the mixture to a simmer. Add the potatoes, turnips, parsnips, celeriac and thyme, then simmer for about 20 minutes, until tender.

2. Pour in the milk and cook for around 10 minutes, stirring now and then, until the soup has thickened. Add the snapper, lemon juice, Worcestershire sauce and a dash of hot sauce. Cook for approximately 5 minutes, until the fish is just opaque throughout. Fold through the parsley, then season with salt and pepper. Ladle the chowder into bowls, scatter over the dill and serve with additional hot sauce at the table.

Originally appeared: November 2015