Quick Fish Chowder With Hot Butter Crackers

Ingredients

For the Chowder

4 tablespoons unsalted butter

1 large fennel bulb with some green stems (about 12 ounces), trimmed and sliced (about 4 cups)

12 ounces Yukon Gold potatoes (2 to 3), thinly sliced into rounds

1 large shallot (4 ounces), thinly sliced

4 large garlic cloves, thinly sliced

Kosher salt and freshly ground black pepper

1(8-ounce) bottle clam juice

1pound boneless, skinless cod fillet (or flounder or halibut), cut into 1-inch pieces

¼ cup half-and-half

For the Crackers

2 tablespoons unsalted butter

1½ teaspoons hot or smoked paprika

Kosher salt

12 to 15saltine crackers

Preparation

Step 1

Prepare the chowder: Melt 4 tablespoons butter in a large pot over medium-high heat. Once the butter is foamy, add the fennel, potatoes, shallot and garlic. Season with salt and pepper and cook, stirring occasionally, until the fennel and shallots are slightly translucent and softened, 4 to 5 minutes.

Step 2

Add the clam juice and 2 cups water and bring to a boil over high heat. Cover the pot with a lid, adjust the heat to low and simmer until the potatoes are tender, about 10 minutes.

Step 3

While the soup is simmering, prepare the crackers: Melt 2 tablespoons of butter in a small saucepan over medium heat. Swirl in the paprika and turn off the heat. Lightly crush the saltines into the saucepan in small bite-size pieces and toss to coat in the seasoned butter. Season with salt and set aside.

Step 4

Once the potatoes are tender, stir in the cod and half-and-half, raise the heat to medium, cover and simmer until the cod is cooked through, 3 to 4 minutes. Season generously with salt and pepper.

Step 5

Divide the chowder among bowls and top with the seasoned crackers.