Rockport Fish Chowder - cooking recipe

Ingredients

2 tablespoons vegetable oil
3/4 cup coarsely chopped onion
1/2 cup coarsely chopped celery
1 cup sliced carrot
2 cups potatoes, raw, peeled and cubed
1/4 teaspoon thyme
1/2 teaspoon paprika
salt, to taste (and optional)
2 cups bottled clam juice (or more)
8 peppercorns
1 bay leaf
1 lb cod fish fillets or 1 lb haddock fillet, cut into 3/4-inch cubes
1/4 cup flour
3 cups 1% low-fat milk
1 tablespoon fresh parsley, chopped

Preparation

Heat oil in a large saucepan. Add onion and celery and saute about 3 minutes.
Add carrots, potatoes, thyme, paprika, salt (if using), and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.
Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns.
Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.