Fish Chowder

Name: Fish Chowder
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp extra virgin olive oil; 1 teaspoon butter; 473 milliliters medium yellow onions, chopped (about; 118 milliliters dry white wine (optional); 567 grams large Yukon Gold potatoes (about , peeled, cut into 3/4-inch cubes; 473 milliliters clam juice; 1 bay leaf; 1 Tbsp fresh thyme, or 1 teaspoon dried thyme; 2 teaspoons salt; 0 teaspoons freshly ground black pepper; 1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne); 680 grams cod*, or other firm white fish, pin bones removed, fillets cut into 2-inch pieces; 355 milliliters heavy cream; 2 Tbsps chopped fresh parsley

Fish Chowder might be a good recipe to expand your main course collection. Watching your figure? This gluten free and pescatarian recipe has 446 calories, 25g of protein, and 26g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. 951 person have tried and liked this recipe. If you have clam juice, thyme, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 55 minutes. If you like this recipe, take a look at these similar recipes: Fish Chowder, Fish Chowder, and Fish Chowder.

Instructions

Heat oil and butter in the bottom of a large pot (6-qt) on medium heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Pot

Add the onions and cook until softened, about 5 minutes.

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Onion

Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add 1/4 cup of water with the clam juice.)

Ingredients you will need

Clam Juice

Water

Wine

Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.)

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Salt And Pepper

Clam Juice

Bay Leaves

Potato

Thyme

Water

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Pot

Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.

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Potato

Heat cream: In a separate pot, heat the cream until steamy (not boiling).

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Cream

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Pot

Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes.

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Potato

Cream

Fish

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Stove

Pot

Keep your eye on the heat! If you are using straight heavy cream you should be more easily able to avoid curdling, even if the soup starts to boil. But if you are substituting light cream, half and half, or milk, the mixture will likely curdle if it gets near boiling point (one of the reasons I like using straight heavy cream).

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Light Cream

Milk

Soup

Keep the temperature so that it barely gets steamy, but not simmering.

When the fish is just cooked through, remove from heat.

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Fish

Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving.

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Parsley

Soup

Serve with crusty bread or oyster crackers (not for gluten-free version).

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Oyster Crackers

Crusty Bread

Equipment

Pot

Stove

Ingredients

Servings:

1Tbsp

extra virgin olive oil 1teaspoon

butter 473milliliters

medium yellow onions, chopped (about 118milliliters

dry white wine (optional)567grams

large Yukon Gold potatoes (about , peeled, cut into 3/4-inch cubes 473milliliters

clam juice 1

bay leaf 1Tbsp

fresh thyme, or 1 teaspoon dried thyme 2teaspoons

salt 0teaspoons

freshly ground black pepper 1teaspoon

Old Bay (optional, can use a little paprika and a dash of cayenne)680grams

cod*, or other firm white fish, pin bones removed, fillets cut into 2-inch pieces 355milliliters

heavy cream 2Tbsps

chopped fresh parsley

Recommended wine: Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc, Sparkling Rose

Fish Chowder on the menu? Try pairing with Pinot Noir, Chardonnay, and Riesling. Fish stew, depending on the ingredients, can be paired with anything from a crisp white like sauvignon blanc to a sparkling rosé (especially for bouillabaisse) to an acidic red like pinot noir (especially for cioppino). The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.