Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.

 

 

Summer Sunday Chowder

Summer Sunday Chowder

Jill Fergus

I love repurposing leftovers. This chowder is one of my favorite end of summer dishes to celebrate all that is wonderful about weekend entertaining outdoors and luscious end of season produce- corn, peppers, fennel, tomato, potato, zucchini…

Recipe-

Summer Sunday Chowder

Notes:

•This chowder is about repurposing weekend (seafood) leftovers which is why it calls for already cooked fish and shellfish. I frequently grill far more than I need just for this purpose. Starting with fresh is divine, and I’ll be posting a separate recipe for that so as not to create confusion and give you conflicting descriptions (I’ll also be sharing an all veggie version). Adjust quantities and ingredients to suit your taste and what you have on hand (all quantities are approximate, especially where the leftovers are concerned... Use the base recipe as a launching point and customize as you need. 

•.I frequently grill more than I need so that I do have leftovers just for this purpose, Note- I do equally love starting from scratch, but again, I’ll be posting that recipe soon!

•The cobs, odds, ends, scraps and excess of the fresh veggies will create the stock- these may all be roughly chopped and tossed in and will be discarded once cooked down. 

•Reserve all seafood scraps- shells, large bones as these will add depth of flavor to your stock. You may refrigerate all of these shells and scraps overnight and start the stock in the morning.

•Reserve the leftover cooked seafood and fish as this will be added at the end. If your adding any leftover cooked potatoes, these will break down and thicken the chowder nicely.

•The more pristine veggies will be nicely chopped and be set aside to add to the finished stock shortly before it’s ready to serve. 

•I don’t cook with garlic (stomach issues). Feel free to add as much as you like. 

•Leftover chowder freezes beautifully. I love to have this on hand for quick meals! 

Ingredients-

  • Olive oil, as needed

  • 2 onions, 1 neatly chopped and 1 roughly chopped

  • 4 stalks celery, 2 roughly chopped and 2 finely chopped

  • 3 carrots, 1/2 roughly chopped and 1/2 finely chopped

  • 1 bulb fennel, finely chopped (reserve the stalks and fronds)

  • 2 large leeks, (save ends), whites finely sliced

  • a few sprigs of thyme

  • 1 (or more) lobster tail, cooked, shells reserved (optional)

  • Approx 1/2 pound cooked shrimp, save shells and tails

  • Approx 1/2 pound cooked sea bass, and or salmon (if using whole fish or steaks, reserve the large bones)

  • 3-4 ears corn, kernels removed, cobs reserved. Optional- slice one ear of corn crosswise into 1” pieces for a fun and visually exciting way to serve.

  • 1 small bunch dill, divided (half chopped, half whole)

  • 1 bunch parsley, divided (half chopped half whole)

  • 1 zucchini, chopped

  • 1/ 2 pound potatoes, cubed and par-cooked

  • 1 bell pepper, chopped

  • 2 medium tomatoes, chopped

  • 1 (5 ounce) bag spinach, or kale or chard

  • 1 bunch scallions, chopped

  • large pinch chili flakes

  • 1/2 cup cream, optional

  • Flaked sea salt

  • Ground black pepper

  • STEP 1

    In your largest stock pot heat 2 tablespoons olive oil and add roughly chopped onion, carrots, celery, fennel stalks and leak ends and cook about 3-5 minutes or until they are lightly brown and beginning to caramelize.

  • STEP 2

    Add about 8 cups of water and bring to a simmer. Add shrimp shells, lobster shells, large fish bones (if using) and corn cobs. Whatever scraps you may have leftover or went unused! Add the un-chopped portion of the dill and parsley. Seriously, toss it all in to maximize flavor. Cover and simmer over low heat for a couple of hours. Check frequently to see if you need to add more liquid.

  • STEP 3

    Pour stock through a sieve and into another large pot or bowl (don’t accidentally let it run down the drain!) and return to pot. Season with salt and pepper.

  • STEP 4

    Add the remaining chopped fresh veggies and corn. If potatoes are raw, add them first and allow to simmer for 10 minutes before adding the balance. Simmer until veggies are just barely tender. Stir in cream of using. Add cooked shrimp, cooked fish (flaked) and cooked and chopped lobster and allow all to heat through. Garnish with remaining herbs. Serve with crusty bread and enjoy!



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