INGREDIENTS
1 ½ pounds fresh sheepshead fillets or any firm-fleshed white fish
½ cup chicken broth
2 8- oz bottles clam juice
½ teaspoon Italian hot pepper flakes
sea salt and pepper to taste
2 small red potatoes diced in ½ inch pieces about 1 ½ cups ( no need to peel)
2 medium leeks white and light green parts only, halved lengthwise, rinsed well and thinly sliced (about 1 cup)
2 large ribs celery thinly sliced, about ¾ cup
3 tablespoons unsalted butter
½ cup all purpose flour
2 cups whole milk
1 bay leaf
½ cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
½ cup corn (optional)
DIRECTIONS
Cut fish into chunks and set aside.
In a large Dutch oven, melt the butter over medium heat. Add the leeks and celery, and cook stirring, until veggies are tender, about 5 to 6 minutes. Add the flour and cook, stirring for about 2 minutes. You don’t want the “raw” taste of flour.
Slowly whisk in the milk, broth, clam juice, hot pepper flakes, salt, pepper, and bring to a simmer. Add the potatoes and bay leaf, simmer gently until the potatoes are tender, about 10 to 12 minutes. The last two minutes of simmering add the fish and the corn.
Finally add the cream, dill, and lemon juice, and cook until heated through, about 2 minutes. Season with the sea salt and the freshly ground black pepper or additional red pepper flakes.
Serve with crusty Artisan bread.
