Whitefish Leek and Celery Chowder with White Beans
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 large leeks, halved lengthwise and cut into 1-inch lengths
- 4 celery ribs, cut into 1/2 -inch pieces, plus leaves for garnish
- 1 white onion, finely chopped
- 3 garlic cloves, minced
- Kosher salt
- Pepper
- 3 tablespoons all-purpose flour
- Three 8-ounce bottles clam juice
- 3 cups chicken stock or low-sodium broth
- 1/2 cup heavy cream
- 1 bay leaf
- 1 pound skinless whitefish fillets, such as hake or cod, cut into 1-inch pieces
- 1/2 pound smoked whitefish, flaked
- One 15-ounce can cannellini beans, rinsed and drained
- Snipped chives, for garnish
- Crusty bread, for serving
Instructions
Whitefish, Leek and Celery Chowder with White Beans serves 4 original recipe by Food & Wine.
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