Fisherman's Catch Chowder

A slow cooker fish chowder that handles the long hold-time gracefully because the white-fish fillets only need the final hour to cook through; everything else builds flavor for hours first. Use whatever firm white fish is fresh and reasonable: flounder, haddock, ocean perch, pike, rainbow trout, or halibut all work well, alone or in combination.

The broth is somewhere between Manhattan and New England chowder: mashed canned tomatoes, dry white wine, clam juice, onion, celery, carrot, and a quarter teaspoon of rosemary that quietly pulls the dish toward Provence. The fish lives in this base for the long simmer, picking up flavor without falling apart.

The finishing trick is a butter-flour paste loosened with cream, stirred in during the last hour. This is a beurre manie thinned with half and half, and it adds richness and body in one step without breaking dairy under the long heat. Stir it in gently to avoid breaking the fish.

Chef Tips

• Cut the fish in uniform 1-inch pieces so the whole batch finishes at the same time.
• Use a mix of fish for the most interesting texture; firm haddock with flaky flounder works well.
• Whisk the flour-butter-cream mix smooth in a bowl before adding so it does not clump in the chowder.
• Avoid stirring vigorously after the fish is added; it will break the fillets into mush.

Variations

• Swap white wine for an extra half cup of clam juice if cooking alcohol-free.
• Add a half cup of diced potatoes at the start for a more classic chowder texture.
• Stir in a tablespoon of Pernod or pastis with the cream for a French-leaning anise note that pairs beautifully with the rosemary.