Wild Lingcod Chowder

Ingredients

• 1 tablespoons salted butter

• 1 medium onion, diced

• 2 stalks celery, sliced thin

• 1/2 teaspoon fine sea salt

• ¼ cup white wine

• 2 cups fish stock

• 1/2 pound red potatoes (quartered)

• 12 oz wild-caught lingcod

• 1/4 cup heavy cream

• 1 tablespoons chopped fresh dill

Instructions

1. Warm the butter in the bottom of a Dutch oven set over medium-low heat. When the butter releases its foam, toss in the sliced onion and celery. Sprinkle the aromatics with salt, and let them sweat, covered and stirring occasionally, until soft and tender - about 8 minutes.

2. Uncover the pot, pour in the wine and fish stock, and then add the potatoes. Turn up the heat to medium-high and simmer until the potatoes are tender, about 20 minutes.

3. Drop the lingcod into the pot, cover, and allow it to continue simmering until the fish is opaque and cooked through, about 3 to 5 minutes. Remove from the heat, stir in the cream and dill. Salt the chowder as it suits you, and then ladle into soup bowls.