Tautog New England Chowder


1 lb tautog fillet diced (cod or halibut can be used as well)

1 white potato peeled and diced

1 sweet potato peeled and diced

2C porcini mushrooms diced

2C Celery Diced

1 pint heavy cream

3Tbsp truffle oil

1 tsp chipotle sauce

5 drops liquid smoke


Sauté celery mushrooms and potato in the truffle oil

When celery is translucent add 32 oz of water and 32 oz of heavy cream

Add fish

Reduce until velvety like an Alfredo

Add chipotle sauce and the liquid smoke

Season with salt and fresh chopped parsley

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