This bluefish chowder celebrates the bounty of summer with the robust taste of bluefish paired with cherry tomatoes and fresh herbs.
Add the onions and celery and saute 5 to 7 minutes. If more fat is needed, add 1 TBSP unsalted butter. Add garlic in the last minute.
Add the fish stock and potatoes. Make sure there’s enough stock to barely cover all the vegetables. Add a little more stock or water, if needed. Bring to a boil and then reduce the heat, cover the pot and simmer about 10-15 minutes or until potatoes are tender.
Turn off the heat and add the bluefish. Cover the pot and let it sit in the heat for 5 to 10 minutes. Push into the whole fillets or chunks with a kitchen utensil until they easily flake apart. Gently break apart the bluefish and mix into the chowder.
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