West Coast Fish Chowder Recipe

Cook the Vegetables

In a large pot, melt the butter over medium heat. Add the chopped onions, celery, and minced garlic. Cook until the vegetables are soft, about 5-7 minutes.

Add Potatoes and Clam Nectar

Stir in the diced potatoes and clam nectar. Bring to a simmer and cook until the potatoes are tender, about 10-15 minutes.

Add Fish and Cream

Add the fresh fish and heavy cream to the pot. Season with paprika, salt, and black pepper. Simmer for an additional 5-10 minutes until the fish is cooked through.

Garnish and Serve

Ladle the chowder into bowls, garnish with fresh parsley, and drizzle with paprika oil.

Mix the Dough

In a large bowl, mix the sourdough starter, warm water, and flour until a dough forms. Add salt and knead for about 10 minutes until smooth.

First Rise

Cover the bowl with a damp cloth and let it rise at room temperature for about 4-6 hours, or until doubled in size.

Shape and Second Rise

Shape the dough into loaves and place them in a baking pan. Allow them to rise again for about 2 hours.

Bake the Bread

Preheat the oven to 450°F (232°C). Bake the loaves for 25-30 minutes or until golden brown.

Make the Paprika Oil

In a small saucepan, heat the olive oil over low heat. Add the smoked paprika and stir until well combined. Remove from heat and let cool.