Fish chowder
Servings: 6
Ingredients
- 40 g / 3 tbsp butter unsalted
- 2 garlic cloves minced
- 1 small onion finely chopped
- 3 spring onions (white part only), sliced. Save the green part for garnish
- 2 bay leaves, medium or 3 small
- 2 small carrots halved, cut into 0.5cm / 1/5" slices. I omitted
- ¼ tsp turmeric powder
- 1/2 cup 125ml dry white wine. I used a splash of apple cider vinegar instead
- 1/4 cup 35g flour (plain / all purpose)
- 300ml leftover whey
- 2 cups 500 ml fish stock (Note 1). I used 750 ml homemade shrimp stock
- 3 cups 750 ml milk , any fat %. I used 250 ml raw milk added at the very end so it wouldn't boil
- 1 cup frozen peas. I used fine green beans cut in 2
- 2 cups potato 1.5 cm/ 0.5" cubes (~1 large potato). I used 4-5 medium unpeeled organic potatoes cut in 6
- 1 cup corn frozen or canned (drained). I used 285 g drained
- 0.5 tsp salt plus more to taste
- Finely ground black pepper
- 600 g/1.2 lb white fish fillets skinless, cut into 2cm / 4/5" pieces (Note 2). I used white fish, salmon and smoked trout
GARNISH/SERVING OPTIONAL:
- 3 green onions (green part) halved and finely sliced. I used a mix of chives and dill. Could also work with coriander
- Crusty bread for dunking Freshly baked sourdough
Instructions
- Melt butter in a large pot over medium heat.
- Add garlic, onion, bay leaf and spring and onion, cook for 5 minutes until translucent but not golden.
- Add carrots (if using) and stir through. I added the green beans at this stage but could have added later with the potatoes.
- Turn heat up to high and add turmeric followed by the wine.
- Stir then let it simmer rapidly until it's mostly evaporated. I added a splash of apple sider vinegar.
- Add flour and stir for 30 seconds – it will become sludgy!
- Slowly pour in the whey followed by the broth while stirring to dissolve paste. If using pasteurised milk, stir in now.
- Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it’s simmering gently.
- Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
- Add fish and peas (if using), simmer for 3 minutes or until fish is just cooked (should flake easily).
- Adjust salt and pepper to taste. Turn off the heat. If using raw milk stir it in now. If soup is too thick, add a touch of water or milk.
- Serve, garnished with green onions and any herbs (chives, coriander) and crusty bread on the side for dunking!
Notes
Heavily inspired by Recipe Tin Eats Fish Chowder Soup
https://www.recipetineats.com/fish-chowder-soup/#wprm-recipe-container-36291
Original recipe NOTES:
1. Broth / liquid stock – in order of preference:
a) first choice is homemade or good quality store bought fish stock
c) chicken broth – you still get GREAT flavour in the soup from the fish that is poached in the broth.
This is not a soup suitable to make with stock cubes or bouillon powder – you really need to buy or make a liquid stock.
2. Fish – this is ideal made with “meaty” firm fish such as: Snapper, barramundi, tilapia, basa, cod, ling, monkfish, marlin, latchet (gurnard), leatherjacket, Spanish mackerel, shark (flake), salmon.
Avoid delicate fish such as whiting, garfish, John Dory, flat fish (flounder, sole) and flathead as they tend to fall apart in soup.
Avoid lean fish like Swordfish, tuna, kingfish, normal mackerel. These tend to be a bit dry unless cooked with care so best not used in soup.
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