By Yanni www.fishermansbelly.com (8-10 servings)
2 pounds of yellowtail fillet (1-inch cubes)
1 yellowtail head (or carcass)
2 pounds fingerling potatoes (cut into halves)
2 cups diced onions (about 1 onion)
2 cups diced carrots (about 4 carrot sticks)
2 cups diced celery (about 4 celery stalks)
4 tablespoons olive oil
Kosher salt
Black pepper
10 cups of cold water
2 tablespoons of white vinegar
28-oz can diced tomato
2 tablespoons tomato paste
1 bundle fresh parsley chopped
Make The Fish Stock
Preparing the head for the bone saw and then the fish stock.
1. Start by adding the cold water, the vinegar, the yellowtail head (or carcass), and half the bundle of fresh parsley into a stock pot. Bring stock to a boil then simmer for a total cooking time of one hour.
Easy to make, homemade fish stock.
Make the Fish Chowder
2. Start heating some olive oil in a large soup pot. Now, add the onions, carrots, celery and sauté for about 7 minutes. Don’t forget to add a healthy pinch of salt and pepper. Then add the tomato paste and can of diced tomatoes. Mix and continue to cook over a medium flame for another 10 minutes.
3. Pour–through a strainer–the fish stock into the soup pot. Now add the fingerling potatoes and cook for 20 minutes. Finally add the yellowtail cubes and only cook for 5-6 minutes.
Garnish each soup bowl with some chopped parsley and serve. Enjoy!
