1/2 cup butter
3 cups diced onion
1/4 cup finely grated carrots
2 teaspoons minced garlic
1/2 cup flour
12 cups concentrated fish stock
4 pounds “chowder” fish fillets, such as cod, monkfish, cusk, etc., cut into 1 to 2 inch cubes.
2 cups light cream
1/2 cup finely grated Monterey Jack cheese
salt
freshly ground black pepper
Heat butter in a saucepan, and saute the onions, carrots and garlic, stirring frequently, for about 5 minutes. Remove from heat and slowly stir in the flour. Return to the heat and continue stirring for about 4 minutes, making a roux. Meanwhile begin heating the stock in a large stock pot. Wisk about two cups stock into the roux. Add the diluted roux to the stock pot. Bring the stock to a boil, then reduce heat and simmer for 10 minutes. Add the fish to the stock pot and continue simmering for 15 minutes. Stir in the cheese and cream, simmering until the cheese melts, about 5 to 8 minutes. (The cheese will become incorporated into the chowder – you won’t be able to distinguish it) Add salt and fresh pepper to taste. When reheating chowder, heat VERY slowly, DO NOT allow the cream to boil.
NOTE:
I make this in big batches to eat all week, so when I make this, I add the cheese but DO NOT add the cream. I add the cream, a few ounces at a time, to the portion I intend to serve that day. I heat the chowder, then add the cream just before serving.