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.
- 1 1⁄2 lb. smoked whiting, haddock, or whitefish fillets
- 6 1⁄2 cups milk
- 8 tbsp. unsalted butter
- 2 medium carrots, chopped
- 2 stalks celery, finely chopped
- 1 medium yellow onion, finely chopped
- 3⁄4 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
- 1⁄4 cup finely chopped parsley
- Country bread, for serving (optional)
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.
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.