Water-Prince Corner Shop Chowder

Step 1

Place cod in a 2-qt. saucepan and cover with 2" cold water; bring to a boil over high heat and cook for 20 minutes. Drain cod, return to saucepan, and repeat process twice more. Transfer cod to a bowl and flake with a fork into large chunks; set aside.

Step 2

Bring fish stock to a boil in an 8-qt. saucepan. Add haddock and halibut; reduce heat to medium. Cook until fish is tender, 5–7 minutes. Strain fish and reserve stock. Shred fish into 1" pieces; set aside.

Step 3

Wipe saucepan clean and add bacon; return to medium-high heat. Cook, stirring occasionally, until fat is rendered, 8–10 minutes. Add butter, celery, and onion; cook until soft, 5–7 minutes. Add flour; cook, stirring until smooth, for 2 minutes. Add reserved stock, plus cream; bring to a boil. Reduce heat to medium and add potatoes; cook until potatoes are very tender, 18–20 minutes. Add reserved salt cod, haddock and halibut, plus lobster, crab, scallops, salt and white pepper; cook until scallops are tender, 3–4 minutes. Stir in tarragon before serving.