Easy chowder offers different options for the shopper
Seafood Chowder
Serves 6
Right in the middle of the best season for shopping at public markets comes a new cookbook called The New Granville Island Market Cookbook, a collection of recipes inspired by the bounty of Vancouver’s popular market in False Creek. It’s by two Van- couver food professionals and former market proprietors – Judie Glick, who once ran a juice and salad bar, and Carol Jensson, one-time proprietor of a coffee bar. A follow-up to a 1985 book about the market co-written by Glick, the new edition (Arsenal Pulp Press, $24.95) makes tempting reading with its almost 100 recipes by food writer Glick and goodlooking photographs, with styling by Jensson. This reci- pe is easy on the shopper as it calls for any kind of potatoes you have and offers several options for the fish. 2 tablespoons canola oil 1 medium onion, coarsely chopped 3 celery stalks, coarsely chopped 3 medium carrots, coarsely chopped 3 cups fish stock 1 cup coarsely chopped potatoes 750 g solid-fleshed fish filets (salmon, halibut or cod recommended) 1 can (14 ounces/398 mL) baby clams, drained 1 tablespoon finely chopped fresh dill, or 1 teaspoon dried 1/2 teaspoon dried thyme Salt and freshly ground pepper 1 cup whipping cream
In a large, heavy pot over medium-high heat, heat oil and cook onion, celery and carrots for about four minutes, until onions are translucent. Add fish stock and potatoes and bring to a boil. Reduce heat to medium-low and add fish, clams, dill, thyme and salt and pepper to taste and cook about 10 minutes. Stir in cream and heat to serving temperature. Season to taste and serve at once.