Careme

Instructions

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1. 1.

   Halve 8 ounces leeks lengthwise, rinse thoroughly between the layers, and thinly slice. Scrub 1 pound Yukon Gold potatoes and cut into 1/2-inch cubes, leaving the skins on. Mince 2 garlic cloves and strip enough fresh thyme to measure 1 teaspoon leaves.

2. 2.

   Pat 12 ounces rockfish dry, check for bones, and cut into 1 1/2-inch pieces. Season evenly with 7/8 teaspoon Morton kosher salt flakes and refrigerate while you start the chowder.

3. 3.

   Heat 1 tablespoon olive oil in a medium heavy pot over medium-low heat. Add the prepared leeks and cook, stirring occasionally, for 7–8 minutes until soft but not browned. Add the prepared garlic and thyme and stir for 30 seconds.

4. 4.

   Sprinkle 1 tablespoon all-purpose flour over the leeks and cook, stirring, for 1 minute. Gradually stir in 1 1/2 cups water, scraping the bottom of the pot until smooth.

5. 5.

   Add the prepared potatoes, 1 3/8 teaspoons Morton kosher salt flakes, and 1/4 teaspoon black pepper. Bring to a gentle simmer, partially cover, and cook for 12–15 minutes, until the potatoes are tender. Mash a few potato pieces against the side of the pot to lightly thicken the broth.

6. 6.

   Stir in 1 1/2 cups 2% milk and gently heat until steaming, about 2 minutes; do not boil. Nestle in the seasoned rockfish and cook at a bare simmer for 5–7 minutes, until the thickest pieces reach 140°F and flake gently. Avoid vigorous stirring so the fish stays in generous pieces.

7. 7.

   Ladle into two deep bowls, distributing the rockfish and potatoes evenly and leaving a few pieces visible on top.

Want more detail? See the temperature guide.