Gluten Free Fish Chowder

Yield: 8 portions


3 oz. fatback, cut in slices

2 Tbsp. butter

½ c. minced shallot

½ c. minced onion

½ c. minced celery

1 c. finely diced potato

½ c. white wine

12 oz. Pollack fillet

1 c. milk

2 c. heavy cream

½ c. crème fraiche

Salt and white pepper to taste

1 dash Tabasco sauce

In a dry pot over low heat, cook fat back slowly for 5 minutes on each side.  Add butter and melt until foaming but not browned.  Add shallot, onion potato and celery.  Cook over low heat for 3 minutes, stirring without browning.  Add white wine and Pollack.  Leave the fish fillet in large pieces and gently cook, covered, for 5 minutes.  Add milk and cream.  Gently bring to a simmer.  Turn off heat, cover and let stand covered for 15 minutes.  Gently re-warm , add crème fraiche, Tabasco and seasonings.  Serve as desired.