Stephencooks

Fish Chowder with Fennel and Corn

1 lb assorted firm-fleshed fish in 1" +/- chunks (remove any bones or skin)
3 C water
2 C dry white wine
1 T fennel seeds
1/2 C fresh fennel, chopped
leek tops, chopped
1/4 lb fish trimmings, bones, skin, etc.
2 C shrimp shells (or another 1/2 lb fish trimmings)
2 1" pieces lemon peel
1 small carrot, peeled and cut in chunks
1 bay leaf
1 slice pancetta, diced
1 slice smoked bacon, diced
1 boiling potato
1 ear corn, cooked and removed from cob
1/2 C milk
2 T butter
fish sauce to taste
hot sauce to taste

Combine the water, wine, fennel seeds, chopped fennel, leek tops, fish trimmings, shrimp shells (if using), lemon peel, carrot and bay leaf in a medium pot and bring to a boil. Reduce heat and simmer vigorously for 45 minutes to an hour.

Meanwhile, sauté the bacon and pancetta in another heavy-bottomed pot of similar size until just crisp. Remove to a side plate. Pour out all but a tablespoon of fat from the pot and then sauté the onion until just tender. Remove to the side plate. Wash, then cut the potato in 1-1/2" x 1/4" spears and set aside. Wash and trim the fish, if necessary.

Strain the broth into the bacon/pancetta/onion pot and set over high heat to reduce by half. (Discard solids from the broth pot.) While the broth is boiling down, cook the potato in it until just tender. Remove to a side plate with a slotted spoon.

When the broth has reduced, stir in the fish and turn the heat down to medium. Simmer for a minute and then stir in the onions, milk and butter. Season to taste with fish sauce (or salt) and hot sauce.

To serve, use tongs or a slotted spoon to place a mound of fish in the center of a warmed flat soup plate. Lay some potato slices around the fish and then ladle some broth over it. Top with some of the corn and pancetta/bacon. Chop some of the wispy ends of the fennel fronds for garnish, if desired.