New England Fish Chowder

New England Fish Chowder (adapted from Simply Recipes)

ingredients: fish, onion, potato, white wine, clam juice, cream

• 2+ lbs haddock and tilapia, in large chunks
  
• 5 peach-sized yukon gold potatoes, cut to small (1/2-inch) cubes
• 1-1/2 large-medium yellow onion (about 2-1/2 cups)
• 16 oz clam juice
• 3/4 cup white wine
• 1/2 cup milk + 1/2 cup light cream
  
• seasonings:
  
• 3/4 tsp salt
• lots of pepper
  
• 1 bay leaf (used 3 old ones)
  
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika

1. cook onion in bacon grease (or butter)
2. add wine, let reduce a bit
3. add potatoes and clam juice -- liquid should just barely cover potatoes; if not, add water or more wine -- and seasonings
4. cover until potatoes are done
5. mash some of the potatoes (about 1/4) in the pot with a potato masher
   
6. add fish and cream/milk, stir gently (so fish doesn't break up too much)
   
7. try to heat without boiling (milk will curdle)
8. (optional) let stand 30 minutes before serving (reheat if necessary)