Nova Scotian Fish Chowder chez alisea
- 1 pound white fish (cod, haddock, hake, etc.), cubed
- 2 chopped medium onions
- 3 cloves chopped garlic
- 4 cubed potatoes
- blend or light cream or 10%, whatever you call it
- 2 bay leaves
- fresh thyme (preferably the wild thyme that grows in the yard at the cottage on PEI)
- a few black peppercorns
- chopped chives
- Melt a knob of butter in a saucepan with a heavy bottom. Saute the onion and garlic until it’s translucent – I often leave the top on. Add the cubed potatoes. Just cover with water, add the bay leaves, peppercorns, and the thyme, bring to boil, and simmer until the potatoes are almost done. Add the fish and simmer just until it’s opaque. Pour in from ½ to ¾ cup of cream, depending on your taste and the amount of liquid, add a pinch of fresh nutmeg, and garnish with chopped chives.
- Makes a great lunch with a salad and a crusty roll. You can add any other kind of seafood, of course, but it’s good just with fish.