Brothy Seafood Chowder

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Why recepie famous for?

The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder. Look for a trusted seafood monger who filets and debones the fish themselves. They usually will have plenty of fishbones left over.

Ingredients

Stock
3 Tbsp. extra-virgin olive oil
2 lb. fish bones, rinsed
1 small onion, unpeeled, quartered
2 stalks celery, chopped
1 leek, dark green parts chopped, rinsed, white parts cut into ¼" rounds, rinsed, reserved for stew
1 dried chile de árbol or ½ tsp. crushed red pepper flakes
1 garlic clove, smashed
6 thyme sprigs
2 bay leaves (optional)
½ cup dry white wine or sake
1 Tbsp. fennel seeds
Stew
1 lb. small Yukon Gold potatoes, quartered
Kosher salt
1 fennel bulb, halved lengthwise, thinly sliced crosswise, fronds reserved for serving
1½ lb. boneless, skinless white fish (such as cod), cut into 1" pieces
2 cups Sun Gold tomatoes
Extra-virgin olive oil (for drizzling)
Freshly ground black pepper

Instructions

Heat oil in a large pot over medium. Add fish bones and cook, stirring occasionally but being careful not to smash down on bones, until lightly browned in spots, 6–8 minutes. Add onion, celery, dark green leek pieces, chile, garlic, thyme, and bay leaves (if using). Cook, stirring occasionally and scraping bottom of pot to make sure nothing is sticking, until onion is golden brown, 4–6 minutes. Add wine and cook, stirring occasionally, until reduced by about half, about 1 minute.

Add fennel seeds and 12 cups cold water to onion mixture and bring to boil. Reduce heat to medium-low, bring to a simmer, and cook, skimming off any foam that rises to the top, until stock is nicely flavored and bones are still intact, 40–50 minutes. Let cool 30 minutes. Strain through a fine-mesh sieve into another large pot or bowl; discard solids.

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