Spanish Fish Chowder
A hearty fish stew made with awesome stock and a thick heavy cream base.
  • 1-2lbs fish heads and bones
  • 1/2 lemon or equivalent lemon juice
  • 1 medium onionchopped
  • fresh thyme sprigs or 1 t. dried thyme
  • medium bunch of fresh parsley
  • 1 large bay leaf
  • 4 slices of thick bacon
  • 4lbs firm fishsuch as haddock, pollack, or cod
  • 1cup heavy cream
  • dash paparikaoptional
  • salt to taste
  • pepper to taste
  1. Soak the of fish heads and bones in cold water for about 30 minutes. Squeeze the juice of half of a fresh lemon into the water as they soak. Then drain off the water and rinse and drain again.
  2. Put the fishheads and bones into a pot with the onion , a bouquet garni (made of the fresh thyme sprigs/dried thyme, the bunch of parsley and the large bay leaf). Put in cheesecloth bag and tie shut.
  3. Bring this broth to a slower simmer and cook for 30 minutes to an hour. Skim the top of the stock as it cooks, Then strain through a medium-mesh stainer. Reserve the stock, throw the bones away!
  4. Cook the bacon in a 6 quart kettle or soup pot till the fat is rendered and the bacon begins to get crispy. Remove the bacon, reserve it, and cook 3 medium onions, diced small and 2 large potatoes, peeled and cut into med. Diced cubes over med. Low heat. Add the fish broth when the potatoes begin to be tender and the reserved bacon. Simmer for about 10 minutes to finish cooking the potatoes.
  5. While the potatoes are cooking in the fish stock, chop up the fish into about 20 equal size pieces. When the potatoes are finished, Add the heavy cream to the soup pot, bring it to a simmer and drop in the fish. Let is cook for about 5 to 10 minutes, depending on the size of fish chunks. Season with salt and pepper to taste as it cooks.
  6. Top bowls of hot fish creamy fish chowder with chopped chives or fresh parsley and a touch of paprika to add a little contrasting color.