O’Leary’s Seafood Restaurant’s Rockfish And Crab Chowder Recipe
* 6 slices applewood-smoked bacon, finely diced * 4 tablespoons unsalted butter * 1 cup Spanish or yellow onion, diced * 1 cup celery, diced * 2 cloves garlic, minced * Salt and pepper to taste * 4 tablespoons all-purpose flour * 1 cup dry white wine * 3 cups homemade fish stock (or chicken stock) * 1 bay leaf * 1 cup potatoes, diced * 1 1/2 pound rockfish fillet, cut into 1/2-inch cubes * 1 pound jumbo lump crabmeat, picked clean * 2 cups half-and-half * Tabasco sauce * Parsley, finely chopped * Smithfield ham, julienned
In a large sauce pot, over medium heat, render bacon until tender. Add butter and gently saute onions, celery and garlic until onions are translucent. Season. Sprinkle with flour and stir, making sure to cook the flour to remove that raw flour taste.
Add white wine and reduce by half. Add fish stock and bay leaf. Bring to a boil. At this point, the chowder should begin to thicken. Add the potatoes and cook until tender, about 10 minutes.
Add the rockfish. Once the fish is cooked through, the crabmeat and the half-and-half can be added. Stir in a couple dashes of Tabasco sauce. Check seasoning. Garnish with chopped parsley and Smithfield ham.