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Fish Chowder

Yields1 ServingPreparation20 minsCooking30 minsTotal50 mins

Fish Chowder is one of the best ways to feast on white fish in fall and winter.

 52 g (3 tablespoons) of butter OR 75 g of salted pork rind removed, cut in small dices
 1 medium onion, chopped finely
 1 rib of celery, chopped finely
 2 potatoes, peeled and cut in 1/2 inch cubes
 2 cups of cold water or clam juice
 500 g (1 pound) fish fillet such as haddock, cod or sole
 1 ½ cup of milk
 2 tablespoons of chopped fresh parsley
 Salt and ground black pepper
1

In a medium saucepan over low heat, melt the butter or cook the salted bacon until golden brown. Add the onions and celery and cook for 5 Minutes. Add the potatoes and cook for 3 Minutes , stirring constantly with a wooden spoon (it is normal if it tends to stick to the bottom of the pan).

2

Add the water, stir, bring to a boil, reduce the heat, cover and cook over medium heat for about 10 Minutes until the potatoes are tender.

3

Add the fish, cover and simmer 5 to 10 minutes 5 to 10 minutes until the flesh of the fish flakes easily with a fork.

4

Add the milk, bring to a boil and remove immediately the pan from the heat.

5

Add the parsley, salt and pepper. Serve immediately in large soup bowls accompanied with bread or crackers.