Fish Chowder with Tarragon and Thyme

Comfort food seems to be appropriate for cold weather and one wouldn’t expect Puerto Rico to be cold but when the thermometer drops from 84° F. to 74° F. it feels like soup weather.  Albeit one’s blood is thinner in hot climes it’s all relative to the climate zone and season.  Its actually the dry season now in the Caribbean but we’ve had an unusual amount of rain for the last 2 weeks.

One can never have too many soup or chowder recipes and even though they all start with a basic mirepoix the star of the soup is the main ingredient which distinguishes one soup or chowder from the next.

So, okay I was cleaning out the freezer and frig and dumped it all into a pot of happy mirepoix in white wine.  A fillet of tilapia, a piece of salmon, a small seabass fillet, one russet

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