It’s been a cold start to the year for friends and colleagues in the Pacific Northwest, where massive amounts of snow, sleet and rain brought much of Washington state to a standstill. We hope everyone’s family and friends managed to stay out of harm’s way.
Below is a recipe for Classic Albacore Chowder, adapted from Michael Kornick, Fish Bar, it's guaranteed to warm you up! We use good quality US canned albacore instead of fresh as most people will have a can or two in their pantry. Feel free to use either canned, fresh or frozen vegetables. Whatever you have on hand.
Classic Seafood Chowder with Albacore (Serves 8-10)
Adapted from Michael Kornick, Fish Bar, Chicago
1 pound new or Yukon gold potatoes, peeled
6 tablespoons unsalted butter, divided
1⁄4 cup all-purpose flour
2-3 cans of Wild Pacific Albacore
4 ounces salt pork or unsmoked bacon, sliced into 3 long, 1-inch-thick strips
3 ribs celery, chopped (about 1 cup)
1 medium Spanish onion, chopped (about 2 cups)
2 garlic cloves, finely chopped
11⁄2 quarts heavy cream
1/2 cup good quality fish stock
1/2 cup chopped flat-leaf parsley
1 tablespoon dry thyme leaves
Salt and freshly ground black pepper
Cayenne pepper, oyster crackers, for serving
In a large stockpot full of boiling, salted water cook potatoes until tender, about 13 minutes. Drain and let cool slightly, then dice and set aside.
In a small saucepan, melt 2 tablespoons of the butter over medium-low heat. Whisk in the flour and cook, whisking frequently, until thickened, about 4 minutes. Set the roux aside.
In the large stockpot, melt 4 tablespoons of the butter over medium heat. Add the salt pork and cook until brown and crispy. Add celery, onion and garlic and cook until the onion is translucent, about 5 minutes.
Meanwhile, heat cream in a saucepan over medium heat until just below a boil.
Add the parsley, thyme and stock to the onion mixture and bring to a boil. Gradually whisk the roux into the broth mixture. Once all the roux is added, stir in the hot cream. Bring the chowder to a boil, then reduce to a simmer. Add albacore at the last minute, remove the salt pork, season to taste with salt, pepper and cayenne. Stir in the reserved potatoes and serve hot with oyster crackers.
For more winter recipes using sustainable, Northwest albacore tuna visit http://www.pacificalbacore.com/recipes.php.