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- Hearty chunks of snapper, smoky bacon, and root greens come collectively in a single pot on this well-balanced, stick-to-your-ribs chowder.
- Retaining each the items of fish and greens chunky and huge provides the chowder substance and visible attraction.
- Your alternative of fish inventory, clam juice, or rooster broth plus milk brings every little thing collectively right into a savory, cohesive entire with out overpowering the principle components.
By his seafood-centric restaurant, The Odd, Charleston chef Mike Lata has entry to the perfect fish within the American South. For this dish, nonetheless, he makes use of no matter is recent. “This dish is an effective way to stretch one fish to feed your entire household,” he says. “Typically, I’ll even swap in leftover fish cheeks or collar from my fishmonger.”
Substituting the snapper with one other fish
The snapper on this recipe could be swapped for an additional agency white fish, resembling cod, halibut, pollock, monkfish, or haddock. You may additionally use a mixture of shellfish, although the cooking technique may have slight adjustment. Keep away from delicate fish like sole or flounder, in addition to very lean fish resembling tuna or swordfish.
Notes from the Meals & Wine Check Kitchen
- Thick-cut bacon has a juicy chunk and meaty taste that holds up properly within the soup.
- Use fish inventory, clam juice, or rooster broth, relying in your desire and availability.
- Do your finest to chop the potatoes, turnips, parsnips, and celery root into uniform 1-inch cubes in order that every little thing cooks evenly.
Prompt pairing
Vivid, full-bodied dry German Riesling.

