New England Fish Chowder

This is fish chowder, not a real clam chowder.  Still, it's hearty and delicious.  It takes a bit of time to make but it's worth it.

1 Tbsp olive oil
1 Tbsp butter
1 medium-large onion cut into chunks
8 oz. sliced mushrooms
1/2 cup dry white wine (I use non-alcoholic Fre brand wine)
4 medium carrots pealed and sliced thick
3 large sweet potatoes, peeled and cut into bite-sized pieces
8 oz. clam juice
1 6.5 oz can chopped clams in clam juice
1 cup chicken stock
1 bay leaf
1 tsp thyme
1/4 tsp black pepper
1/4 tsp paprika (or to taste)
dash of cayenne pepper (go easy)
1 1/2 - 2 lbs cod (or other firm white fish) fillets, cut into 2-inch pieces
1 1/2 cups heavy whipping cream
2 Tbsp parsley

In a large stock pot, heat oil and butter over medium heat.  Add onions and mushrooms and sauté for 5 minutes.  Add the wine, increase the temperature and cook for ten minutes uncovered.

Add the potatoes, carrots, clam juice, chicken stock, can of clams (with juice) and spices (except the parsley).  If the liquid does not cover the potatoes, add enough water to just cover them.  Bring to a simmer and cook for 15 minutes covered.

Just before the 15 minutes is up, heat the cream in a separate pot.  Do not boil the cream.  When the potatoes are cooked, add the fish and the heated cream.  Bring it to a simmer (not a boil) and cook for ten minutes.  If you substitute anything for the heavy cream, you have to watch it carefully to make sure it does not curdle.  The heavy cream is more tolerant of heat, so even if it boils it shouldn't curdle.  But you have to keep an eye on it.

Remove from heat and add the parsley.  Stir and let it sit, covered for 30 minutes.  Remove the bay leaf and serve.  You'll have enough for four people, if not more.  It's very filling and extremely delicious.

Bon appétit!