Name: Brothy Seafood Chowder
Yield: 8 servings
Ingredients: 3 Tbsp. extra-virgin olive oil; 2 lb. fish bones, rinsed; 1 small onion, unpeeled, quartered; 2 stalks celery, chopped; 1 leek, dark green parts chopped, rinsed, white parts cut into ¼" rounds, rinsed, reserved for stew; 1 dried chile de árbol or ½ tsp. crushed red pepper flakes; 1 garlic clove, smashed; 6 thyme sprigs; 2 bay leaves (optional); ½ cup dry white wine or sake; 1 Tbsp. fennel seeds; 1 lb. small Yukon Gold potatoes, quartered; Kosher salt; 1 fennel bulb, halved lengthwise, thinly sliced crosswise, fronds reserved for serving; 1½ lb. boneless, skinless white fish (such as cod), cut into 1" pieces; 2 cups Sun Gold tomatoes; Extra-virgin olive oil (for drizzling); Freshly ground black pepper

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Photo by Chelsea Kyle, Food Styling by Olivia Anderson, Prop Styling by Beatrice Chastka

The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder. Look for a trusted seafood monger who filets and debones the fish themselves. They usually will have plenty of fishbones left over.

Recipe notes