Smoked Whiting and Scallop Chowder

Milk-poached smoked whiting gives thick, creamy seafood chowder a briny, woodsy depth of flavor. This recipe first appeared in our December 2013 issue along with Mike Colameco’s article All is Calm, All is Bright.

Smoked Whiting and Scallop Chowder Smoked Whiting and Scallop Chowder
Milk-poached smoked whiting gives this thick, creamy seafood chowder a briny, woodsy depth of flavor.
Yield: serves 6-8

Ingredients

  • 1 12 lb. smoked whiting, haddock, or whitefish fillets
  • 6 12 cups milk
  • 8 tbsp. unsalted butter
  • 2 medium carrots, chopped
  • 2 stalks celery, finely chopped
  • 1 medium yellow onion, finely chopped
  • 34 cup flour
  • 1 cup chicken stock
  • 1 medium russet potato, peeled and finely chopped
  • 6 oz. scallops, finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 14 cup finely chopped parsley
  • Country bread, for serving (optional)

Instructions

  1. Bring whiting and milk to a boil in an 8-qt. saucepan. Reduce heat to medium; cook until milk is slightly reduced and fish is tender, about 45 minutes. Remove from heat and cover; set aside 1 hour.
  2. Strain whiting, reserving milk; shred fish, discarding skin and bones, and set aside. Melt butter in a 4-qt. saucepan over medium-high heat. Add carrots, celery, and onion; cook, stirring occasionally, until soft, 5–7 minutes. Sprinkle in flour; cook, stirring, for 3 minutes. Whisk in reserved milk and the stock; bring to a boil and cook until slightly thickened, 2–3 minutes. Reduce heat to medium and add potato; cook, slightly covered, until potato is tender, 10–12 minutes. Add shredded whiting, scallops, salt, and pepper; cook until scallops are cooked through, 2–3 minutes. Stir in parsley and ladle into bowls; serve with bread on the side, if you like.