- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 large leeks, halved lengthwise and cut into 1-inch lengths
- 4 celery ribs, cut into 1/2 -inch pieces, plus leaves for garnish
- 1 white onion, finely chopped
- 3 garlic cloves, minced
- Kosher salt
- 3 tablespoons all-purpose flour
- Three 8-ounce bottles clam juice
- 3 cups chicken stock or low-sodium broth
- 1/2 cup heavy cream
- 1 bay leaf
- 1 pound skinless whitefish fillets, such as hake or cod, cut into 1-inch pieces
- 1/2 pound smoked whitefish, flaked
- One 15-ounce can cannellini beans, rinsed and drained
- Snipped chives, for garnish
- Crusty bread, for serving
How to make this recipe
In a large saucepan, heat the 3 tablespoons of olive oil. Add the leeks, celery, onion, garlic and a generous pinch of salt. Cook over moderately high heat, stirring occasionally, until the vegetables are just softened but not browned, about 10 minutes. Stir in the flour and cook for 1 minute. Add the clam juice, stock, cream and bay leaf and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender and the chowder is slightly thickened, about 7 minutes.
Stir the fresh and smoked fish and the beans into the soup and simmer over moderately low heat until the fresh fish is just cooked through, 5 to 7 minutes. Discard the bay leaf and season the chowder with salt and pepper. Ladle the chowder into bowls and garnish with celery leaves, chives, pepper and a drizzle of olive oil. Serve with crusty bread.
The soup can be refrigerated for up to 3 days. Reheat gently before serving.