Availability varies by market
The balanced sweet and bitter tones of the beer work its way through the richness of the chowder.
- ¼ cup (60g) finely diced pancetta
- 3 tbsp. (45ml) extra virgin olive oil
- 1 cup (240g) diced onion
- 1 cup (240g) diced green bell pepper
- ⅓ cup (70g) diced celery
- 2 cloves minced garlic
- Big pinch red pepper flakes
- 1 tsp. (5g) fresh thyme, finely chopped
- 2 tsp. (10g) dry oregano
- 1 tbsp. (15g) fresh Italian flat leaf parsley, finely chopped
- 1.5 cups (300g) diced new red potatoes
- 4 cups (1L) fish stock
- 1-825ml can crushed tomato
- 2 tbsp. (30ml) tomato paste
- 1 tsp. (5g) Kosher salt
- ½ tsp. (3g) freshly ground black pepper
- 500g fresh cod or halibut cut into one-inch chunks
- Grated Parmesan cheese (optional)
- In a large heavy bottomed pot, render the pancetta in olive oil over medium-high heat until it is slightly golden brown.
- Add onions, peppers and celery and sauté 3 to 5 minutes until celery is tender.
- Add garlic and cook an additional minute
- Add red pepper, thyme, oregano, parsley and diced potatoes. Cook for 2 minutes.
- Add fish stock, canned tomatoes, tomato paste, salt and pepper and stir.
- Reduce heat to medium and cook about 20 minutes or until potatoes are tender.
- Taste and adjust seasoning then add the fish. Gently stir and cook over medium heat for about two to three minutes or until fish is cooked through. Do not stir too much or you will break apart the fish.
- Serve in a soup bowl and grate Parmesan cheese over if desired.