Bluefish Chowder with Cherry Tomatoes, Basil and Tarragon | Recipe Cart
Bluefish chowder packed with cherry tomatoes, basil, and tarragon, cooked in bacon fat for a rich flavor. Perfect in under an hour!
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Cooking tools:
- Bottom stock pot
- Stove
- Pot lid
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Serving bowl
- Measuring spoon
- Peeler
- Colander
- Spoon
- Slotted spoon
- Mixing bowl
Ingredients
- ½ cup slab bacon or salt pork (diced)
- 1 onion (diced)
- 2 stalks celery (diced)
- 2 cloves garlic (diced)
- 3-4 cups fish stock
- 1 - 1 ½ pounds potatoes (diced into small cubes or chopped into larger pieces)
- 1 cup cherry tomatoes (halved)
- 1 ½ pounds bluefish fillets (whole or chopped into rough pieces)
- ½ - 1 ½ cups heavy cream
- ½ - 1 cup fresh basil leaves (loosely packed)
- ½ - 1 cup fresh tarragon leaves (loosely packed)
- sea salt (to taste)
- Salt
- pepper
- Lemon juice
- Basil
- Tarragon
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