- 1 tablespoon canola oil
- 4 ounces thick-cut bacon, cut into 1/4-inch dice
- 1 yellow onion, chopped
- 1/2 cup all-purpose flour
- 5 cups fish stock, clam juice or chicken broth, warmed
- 3 baking potatoes (1 3/4 pounds), peeled and cut into 1-inch pieces
- 3 turnips (10 ounces), peeled and cut into 1-inch pieces
- 2 parsnips (10 ounces), peeled and cut into 1-inch pieces
- 1 celery root (1 pound), peeled and cut into 1-inch pieces
- 1 1/2 teaspoons chopped thyme
- 3 cups whole milk
- 1 1/2 pounds skinless red snapper fillet, cut into 1 1/2-inch pieces
- 1/4 cup fresh lemon juice
- 1 teaspoon Worcestershire sauce
- Hot sauce
- 2 tablespoons chopped parsley
- Kosher salt
- Chopped dill, for garnish
How to make this recipe
- In a large enameled cast-iron casserole, heat the oil. Add the bacon and cook over moderate heat until crisp. Add the onion and cook until beginning to brown, about 5 minutes. Whisk in the flour and cook until lightly browned, about 2 minutes. Whisk in the fish stock and bring to a simmer. Add the potatoes, turnips, parsnips, celery root and thyme and simmer over moderate heat until tender, about 20 minutes.
- Add the milk and cook, stirring occasionally, until the soup is thickened, about 10 minutes. Stir in the snapper, lemon juice, Worcestershire and a dash of hot sauce and cook until the fish is just white throughout, about 5 minutes. Stir in the parsley and season with salt and pepper. Transfer the chowder to bowls and garnish with dill. Serve, passing more hot sauce at the table.
Vivid, full-bodied dry German Riesling.