Florida Orange Smoked Whitefish and Wild Rice Chowder
Ingredients
2 cups Florida orange juice
2 cups vegetable stock
1 cup white wine
4 tablespoons butter, divided
1 tablespoon garlic, chopped
2 cups leeks, chopped
1/2 cup flour
12 ounces smoked whitefish, cleaned, cut into 1-inch pieces
2 cups potatoes, chopped
1 cup cooked wild rice
1 cup heavy cream
1 tablespoon fresh thyme, chopped
1 bay leaf
3 tablespoons parsley
1 tablespoon lemon juice
Orange zest, for garnish
Fresh dill, for garnish
Preparation
Combine orange juice, vegetable stock and white wine in saucepan; bring to simmer. Remove from heat; keep warm.
In large saucepan, cook 2 tablespoons butter and garlic over medium heat for 1 to 2 minutes, until butter is melted; do not brown garlic. Add leeks and cook until tender. Add remaining 2 tablespoons butter; cook until melted. Sprinkle flour over leeks and stir until flour and butter are combined to make a roux.
Add orange juice mixture to leek mixture, one-third at a time, stirring well to incorporate before each addition. Add smoked whitefish, potatoes, wild rice, heavy cream, thyme and bay leaf; simmer over low heat for 20 to 25 minutes, until potatoes are tender. Remove bay leaf. Add parsley and lemon juice; serve immediately. Garnish with orange zest and dill.