Recipe: Fish chowder

The word "chowder" comes from the French word chaudiere, the pan fishermen use to make fish soups.

Ingredients
2-1/4 lb mussels, cleaned
12 clams, in their shells, cleaned
9 oz cod or halibut, cut into pieces
1/2 stick butter
3 shallots
3-1/2 tbsp all-purpose flour
4 cups fish stock
5 tbsp sour cream
2/3 cup white wine
Salt and pepper
Parsley

Directions
Sweat the shallots in the butter until they become transparent. Add the flour and stir for 2 minutes. Add the wine and the fish stock and boil for 2 to 3 minutes. Add the shellfish and cod or halibut and simmer for about it 10 minutes. Discard any shellfish that have not opened. Thicken with the sour cream, season to taste, and garnish with the parsley.

Serve immediately.

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Excerpted from Cooking with Friends by Trish Deseine copyright 2001 by Trish Deseine. Excerpted, with permission by Silverback Books, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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