FISH CHOWDER WITH CRISP PANCETTA AND GARLIC TOAST

This chowder can be made with any white fish, fresh or frozen. The broth is packed with flavor and the crispy pancetta gives it a smoky vibe. Toast up some bread and top with scallions and hot sauce.

INGREDIENTS:
1 1/2 pounds of sea bass, cod, haddock or another white fish
1/2 cup pancetta
2 tbsp butter
1 large carrot chopped
1 large onion roughly chopped
4 celery stalks chopped
4 medium red potatoes peeled and cut into cubes
1/4 white wine
2 cups fish stock store bought or homemade (Homemade recipe below)*
Fresh thyme
3 cups half and half
Scallions 
Hot sauce
Salt/pepper/pepper flakes 

In a large pot or dutch oven, cook pancetta for about 7 min and transfer to a plate. Without rinsing the pot, add in butter, onion, carrot and celery and season with salt, pepper and pepper flakes. Cook for about 3 min and then add in the white wine. Allow it to cook down and let the veggies soften.  

Add in potatoes, your stock, thyme. Bring to a boil and then reduce heat for about 15 min. 

Meanwhile, wash and slice your fish into bite sized pieces. Place into the pot and cook for another 7 min or so. Add in half and half and cook for another 5-10 min. Taste test and add salt/pepper to your liking. Top soup with pancetta, chopped scallions and hot sauce. Enjoy! 

*If you have access to fish bones or bits (even a filet edge with the tiny bones that you usually cut off from the store) I would suggest making it from scratch. The recipe I used to make the stock in this recipe is courtesy of the podcast Home Cooking (highly recommend) with @hrishihirway and @ciaosamin. 

If you make the stock from scratch:
Fish bits/bones
1 onion 
3 celery stalks
1/4 cup white wine
Juice from 1/2 a lemon

Saute onions and celery, with leek or fennel tops if you have them. Add fish bones, or fish bits from the bottom of a bag of frozen fish. Add a little white wine, lemon juice and zest from the lemon. Cover with water and boil for 30-40 minutes until the stock is tasty. Strain.