Last Supper Fish Chowder
- Shells and bodies from 4 cooked lobsters
- 2 carrots, scrubbed
- 2 large onions, skin on and halved
- 2 cloves garlic, crushed
- 1 cup dry white wine
- 1 small pinch saffron
- 1 tablespoon peppercorns
- Few sprigs fresh herbs
- 2 tablespoons butter
- 2 tablespoons olive oil
- 10 garlic scapes, finely chopped
- Sea salt and freshly ground black pepper
- 2 medium tomatoes, cored and roughly chopped
- 8 medium yellow MAINE (if you should be so lucky) potatoes, peeled and cut into bite size chunks
- 1 bunch Baby Russia Kale (or other sturdy green) roughly chopped or torn into smallish pieces
- 2 pounds white fish, such as haddock, cut into large bite size pieces
Rinse lobster shells and bodies. Make sure they are free of all green tamil. Place in a large stock pot and add carrots, one onion (skin on and cut in half), garlic cloves, wine, 7 cups cold water, saffron, peppercorns, and fresh herbs. Set over high heat and bring to a boil. Skim off any scum that rises to the surface. Reduce heat and simmer about 1 1/2 hours. Remove from heat, strain, discard solids, and transfer liquid to a clean bowl or large glass measuring cups. You should have about 6 cups of liquid. If shy on liquid make up the difference with either more wine or more water or a mixture of the two.
Melt butter and olive oil together in the large pot used to make stock set over medium heat. Skin and finely chop remaining onion and add to pot. Toss in garlic scapes and cook, stirring, until onions are translucent and scapes soften. Add tomatoes and lightly season with salt and pepper. Cook a few minutes longer. Add reserved liquid, potatoes and a nice large pinch of salt. Bring to a boil, reduce heat and simmer until potatoes are just tender. Stir in kale and simmer until soft, about 5 minutes. Add fish and simmer until just cooked through, about another 5 minutes. Adjust seasoning with more salt and pepper.
Maine - parting is such sweet sorrow.