2 tbsp butter
3 crushed garlic cloves
1 cup dry white wine
1/2 cup dry sherry
1 cup water
2 28oz cans whole or diced tomatoes
1 bay leaf
2 tsp. dried leaf basil
1/2 tsp. dried leaf thyme
1/4 tsp. dried chili flakes
1/4 tsp. salt
2 small whole trout
1 1/2 lbs. white-fleshed fish, such as cod
1 lb. mussels, scrubbed
1/2 lb shrimp
Finely chop onions.
Melt butter in a large saucepan set over medium-low heat.
When bubbling, add onions and garlic.
Cook, stirring often, until softened, about 5 minutes.
Add wine, sherry, water, tomatoes with their juice, and seasonings.
If using whole tomatoes, break them up with a spoon as you stir.
Bring chowder to a gentle boil.
Then, reduce heat and place both whole trout over mixture in saucepan.
Cover and simmer for 20 minutes.
If not serving right away, remove chowder from heat.
(Leave whole trout in chowder to further develop flavor.)
Refrigerate immediately, covering when chowder had cooled to room temperature.
Chowder can be refrigerated overnight, if you wish, making it an ideal dish for company.
The flavor improves as it sits.
When ready to reheat, remove trout from chowder and reserve.
Place chowder over medium heat.
Cut white fish into 1" pieces.
When chowder is simmering, stir in fish.
Simmer, covered, for 5 minutes, stirring occasionally.