FENNEL FISH CHOWDER

 Ingredients

To help prevent the cream from curdling, warm it in the stove or microwave until it's just steaming before adding it to the pot. If you can't find pre-chopped mirepoix, use a combination of 1 cup chopped yellow onion plus 1/2 cup each chopped celery and chopped carrots.

1 Tbsp. unsalted butter

1 (10-oz.) container Hannaford Mirepoix

1 fennel bulb, fronds reserved for serving, bulb cored and chopped

Salt and pepper

4 cups seafood stock or low-sodium chicken broth

1/2 lb. gold potatoes, cut into 1/2" pieces

1 cup heavy cream, warmed

1 cup frozen peas

1 lb. skinless pollock or other firm white fish, cut into 1" pieces

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Directions

1. Melt butter in a Dutch oven or large pot over medium heat. Add mirepoix, fennel, and 1/2 teaspoon salt. Cook, stirring frequently, until softened but not browned, 8 to 10 minutes.

2. Increase heat to medium-high and add stock and potatoes. Bring to a simmer, then cover and cook until potatoes are just tender, about 10 minutes, adjusting heat as needed to maintain a gentle simmer.

3. Stir warmed cream, peas, and fish into pot and return to a gentle simmer. Cover and simmer until fish is opaque and cooked through, about 5 minutes.

4. Remove from heat and let sit, covered, 5 minutes. Season with salt and pepper to taste, then divide among bowls, sprinkle with reserved fennel fronds, and serve.

Source: Hannaford fresh Magazine, March-April 2023