HUNGRY GERALD

BSK cut up a large cod filet into chunks and poached them in  two and a half  cups of fish stock and clam broth (that’s where the briny flavor came from).  The fish was removed when cooked and placed in a bowl for later use. BSK chopped an onion, celery, fennel and carrot–sliced some potato into very thin strips. BSK cut up some thick bacon strips (that’s where the smoky flavor originated) and cooked them in a large saucepan and when done BSK added the vegetables to the pan and gave them a shower of pimenton plus salt and pepper. A gentle saute. BSK  covered  them with the fish stock and clam juice mix plus a half cup of white wine. BSK added the cod chunks back to the pan (making sure all was covered with liquid). Heat was turned to simmer and the dish was done (potato had to be softened). HG made a homey rouille of mayonnaise, ketchup and hot sauce. This was added to the chowder in judicious amounts (BSK smeared some on slices of toasted baguette). The chowder was a very heartwarming dish for supper on a chilly Rhody night—another BSK winner and an homage to the local seas.