Smoked Whiting Chowder

courtesy of Eating with the Ecosystem from Simmering the Sea

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RECIPE

Serves 4

Brined and Smoked Fish

2 whole whiting, gutted, scaled, and head removed

2 quarts water

½ cup kosher salt

½ cup light brown sugar

4 sprigs thyme

4 sprigs dill

1 pound charcoal briquettes

5 to 6 fruit tree wood chunks

Rinse fish and pat dry. Mix water, salt, sugar, and herbs. Place fish in brine and refrigerate overnight. Rinse and dry again. Place charcoal in grill to one side, and light. Once charcoal is glowing, place wood chunks over charcoal. Place fish on cooking rack on the far side of grill, so that fish are not directly above charcoal and wood chunks. Close grill lid and lightly smoke fish for 2 to 3 hours at 140°F, then increase heat to 190°F for the last hour of smoking. Remove and let fish cool.

Chowder

3 cups milk

2 smoked whiting

1 tablespoon butter

1 medium onion, finely chopped

2 garlic cloves, minced

1 large Idaho potato, peeled and chopped

1 cup heavy cream

1 tablespoon parsley, finely chopped

1 tablespoon finely sliced chives

Salt and pepper to taste

Place milk and smoked whiting in small saucepan over low heat and gently poach for 20 minutes. Remove from heat and let steep for 20 minutes. Remove fish and reserve milk. Once cool, remove bones and skin from fish and flake into large pieces. In a clean soup pot, melt butter over medium-low heat. Add onions and garlic and sweat until translucent. Add potatoes, poaching milk, and cream. Simmer until potatoes are soft, about 15 minutes. Season to taste. Blend in food processor until smooth. Ladle into bowls and garnish with flaked fish, parsley, and chives.