Tammy's Fish Chowder

Ingredients

• tablespoon olive oil
• tablespoon butter
• yellow onions, diced
• ribs celery, diced
• 1/2 cup white wine
• potatoes, chopped
• cup sfish stock
• tablespoon chopped fresh thyme
• teaspoon seafood seasoning (such as Old Bay®)
• bay leaf
• salt and ground black pepper to taste
• cup heavy whipping cream
• (4 ounce) filletsea bass, chopped, or more to taste
• 1/2 teaspoon white sugar
• dash eshot sauce

Instructions

1. Heat olive oil and butter in a large stockpot over medium heat; cook and stir onions and celery in the hot oil until softened, about 5 minutes. Add wine; raise heat to medium high and cook until wine is reduced by half, 2 to 3 minutes.
2. Mix potatoes, fish stock, thyme, seafood seasoning, bay leaf, salt, and pepper into onion mixture; bring to a boil, reduce heat to medium low, cover stockpot, and simmer until potatoes are tender but not falling apart, 10 to 15 minutes.
3. Heat cream in a small saucepan over medium heat just until cream is steaming, about 5 minutes. Stir cream and sea bass into potato mixture; cook until sea bass is cooked through, about 10 minutes. Season chowder with sugar, hot sauce, salt, and pepper.

Tips

Add more cream or a roux to increase thickness.