Soups and chowders go hand in hand with cold winter nights. Edible Rhody Magazine has a warming Hake Chowder recipe that uses vegetables and fish from Rhode Island winter farmer’s markets. Feel free to substitute the hake with pollock, cod, or haddock. Enjoyed with crusty bread and glass or two of Chardonnay, and this food and wine pairing will be one to remember! We’ve chosen a few of our favorite Chardonnays that range from un-oaked to rich and hedonistic for the holiday season.
Wine Pairing: Chardonnay
Donati ‘Sorelle Per Sempre’ Chardonnay, Central Coast, California
An un-oaked Chardonnay! By not using oak barrels the winery really allows the true flavors of Chardonnay to stand out. Look for creamy lemon meringue, with hints of grapefruit zest and round luxurious stone fruit like peaches and apricots. Makes a great party wine because it doesn’t need to be paired with food, but can be delicious if you do!
Stags’ Leap Winery Chardonnay, Napa Valley, California
One of our favorite wines in the store. Beautifully made with subtle hints of oak and butter – an elegant and retrained style that will please everyone. Expressively aromatic with flavors of fresh peaches and nectarines with hints of pineapple. The bright and lively acidity is a perfect pairing with the rich and creamy bacon-laced Fish Chowder.
Chappellet Chardonnay, Napa Valley, California
A rich and hedonistic treat for the Holidays! Concentrated flavors of apple, custard and citrus zest with hints of vanilla and brioche. A lovely way to celebrate good times!
Hake Chowder
Andrew Nathan, chef/owner, The Sea Goose Grill & Raw Bar, Westerly
1 large Spanish onion, diced
¼ pound farmer’s bacon or salt pork, finely diced
2 cloves garlic, finely chopped
1 bunch kale or collards, washed, de-veined and cut into roughly 1-inch pieces
2 pounds new potatoes (yellow or red), cut into 1-inch cubes
1 large rutabaga, peeled and cut into 1-inch cubes
2 medium carrots, peeled and cut into 1-inch cubes
8 cups fish stock or clam broth
1 bay leaf
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
½ teaspoon fresh grated nutmeg
1½ cups heavy cream
2 pounds boneless skinless hake (or pollock, cod or haddock), cut into 1-inch cubes
In a large Dutch oven or heavy-bottomed pot, cook onion and bacon over medium heat until bacon is browned and onion is translucent, stirring occasionally, about 10 minutes. Add the garlic and kale; sauté until wilted. Add the potato, rutabaga, carrots and fish stock.
Next, add the bay leaf, salt, pepper and nutmeg. Simmer on low for 15–20 minutes, until the vegetables are tender.
Add the cream and adjust to taste with salt and pepper. When chowder returns to a simmer, add the hake. Stir gently, cover and turn off heat. Allow to rest for 10–15 minutes and then serve. Serves 8–10.
VISIT
Cheers!
Visit our wine store to shop a great selection of wines for the holidays.
We’re located at 141 Pitman St., Providence, Rhode Island.