Smoked Whitefish Chowder
Serves 6.
Russ & Daughters is one of New York’s culinary meccas, a must-stop for many. But if a trip to Lower Manhattan isn’t in the cards, the new book “Russ & Daughters: 100 Years of Appetizing” by Niki Russ Federman and Josh Russ Tupper is the next best thing. It’s a delicious, historical look at this iconic sliver of a space — with recipes, to boot. Goyische chowder relies on cream for its comfort, clams for its salinity and bacon for its smoky richness. Our appetizing version, on the other hand, has at its heart deeply flavored smoked whitefish (and yes, lots of dairy and potatoes to round and soften it out). (Flatiron, 2025) Photography by Gentl & Hyers.
- 2 c. heavy cream
- 2 c. whole milk
- 2 large Yukon Gold potatoes (about 1 lb.), peeled and diced
- 2 c. flaked smoked whitefish (about 1 lb.), divided
- 1 bunch fresh thyme, tied into a bundle
- 1 bay leaf
- 1½ tbsp. extra-virgin olive oil
- 1 large carrot, peeled and diced
- 2 large stalks celery, diced
- ½ large Spanish onion, diced
- Kosher salt, to taste
- ½ tsp. garlic powder
- ¼ tsp. red pepper flakes
- 2 c. white wine
- Matzo, for serving
- Aleppo pepper, for serving
Directions
In a large pot over medium heat, combine the cream, milk, potatoes, 1 cup of the whitefish,thyme, and bay leaf. Bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Remove the pot from heat and allow to cool to room temperature.
Meanwhile, heat the olive oil in a large skillet over medium-low heat. Once shimmering, add the carrot, celery and onion. Season with salt and cook for 25 to 30 minutes, until the vegetables are tender. Add the garlic powder and cook, stirring, for 1 minute. Add the red pepper flakes, then the white wine, and raise the heat to medium-high. Bring to a simmer, then cook until reduced by about half, 5 to 10 minutes.
Strain the cream mixture, reserving the whitefish and potatoes. Discard the herbs. Spoon out 1 cup of the potatoes (it’s OK if some fish is in there too) and 1 cup of the cream mixture to a blender and whizz until smooth. Add this mixture back into the pot in addition to the vegetable mixture and the remaining 1 cup whitefish. Season with salt to taste. Turn the heat to medium and bring to a simmer. Remove from the heat, top with Aleppo pepper, and serve immediately with a side of matzo.
The chowder keeps 3 days covered in the refrigerator or in the freezer for up to 2 months.
