Fish Chowder

Do you like fish chowder?  I love it but I never used to make it.  Then I found this recipe at Diana’s Kitchen last November and I’ve been making it ever since.  In fact, I made it last night and I took some pictures while I did.  Now you can make it, too!

I’m not going to put the actual recipe here, as I think that might violate copyright, but if you just click on the words Hearty Fish Chowder you will find the recipe.  Now just follow my pictures to see how easy this is.

carrots-and-onions

You chop up some carrots and onions and saute them in butter.  The recipe calls for celery but I don’t use it.

potatoes

And you chop up some potatoes and pour yourself a glass of wine.  Some people think the wine is optional but not me.

fish

After the carrots and onions have softened you add the potatoes and then lay a 1 lb piece of fish on top.  Pour in a cup of white wine and let that simmer until the fish is done.  This is the part that I think is brilliant.  The fish basically poaches on top of the vegetables.  It stays firm this way and doesn’t get all cooked down into nothing like it would if you cut the fish up first.

cooked-fish

This is what the fish looks like after 15 minutes or so.  It’s flaky and smells soooo good.

finished-chowder

Then you just break up the fish with a wooden spoon, add some milk and a pat of butter and let it heat through.  Serve it with some warm bread from Artisan Bread in 5 Minutes a Day and you’ve got a wonderful meal for a chilly night.

Try it – you’ll like it!

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Comments

  1. Dinah O'Brien says

    I saute my veggies in a little bacon fat from about 6 cut up slices of bacon. Then reserve the bacon and when you serve top each bowl with a few bacon chips. Yummy.

  2. says

    Mmmm… this looks so tasty. I love fish but never cook it because I’m not good at it. But this looks like something even I can handle. I think I’ll try this recipe this weekend. Thanks for sharing!

  3. says

    If I can find fish out here in the middle of the high desert, this one is on my list! Our one grocery store here in town leaves a lot to be desired, but I adore chowder. Thanks for the recipe!!

  4. Mary K. in Rockport says

    Carrots in fish chowder?! Oh, the horror! We do it the classic way here on Cape Ann. Steam the fish on top of the veg, yes. Ingredients: onions sauteed in bacon fat if you’ve got it (otherwise, butter and a splash of Liquid Smoke) a little water, sherry, salt, boiled potato, finish off by adding milk or light cream (seethed, not boiled) and a touch of ground pepper. That’s all. If you must have carrots, put’em in the salad on the side. And you call yourself a New Englander!

  5. says

    It looks wonderful. I know DD would like it. I am not sure about Japanese DH …milk/fish. But I am trying it this weekend anyway.

  6. says

    This looks great! I have fish on the menu for Saturday and I might change over to this recipe. What kind of fish do you use?

  7. says

    I am so making that. Door County (the “thumb” of Wisconsin) is a popular summertime tourist destination and there are several places that have regular, outdoor “fish boils” in huge kettles — it’s like a show all in itself and then you get to eat. I always think of any kind of fish soup as a big production, then, but it’s really not — not at all!

  8. diane says

    yum! Looks easy enough that even I (who is not the cook in the house) could make it. Will any type of fish work?

  9. says

    We are so on the same wavelength. I made this the other night except I include celery, dill and I add some fresh clams into the pot once the fish is done, put the the lid on tight , let them steam open (their broth goes straight into the soup this way) then I add milk & serve.
    Damn I just got hungry but I ate the leftovers yesterday…

  10. says

    Hmm… for some reason I don’t like fish soup – but love chowder. This might be close enough for finicky me & Hubby will love it!

  11. Kathy says

    Looks yummy and from an earlier post about New Englanders, we change like the weather and I say add the carrots as they add lots of flavor. I have to get out tomorrow and get some fish. Thanks for the recipe.

  12. says

    I think even my kids — the reining King, Queen and Crown Prince of Pickytopia — would eat that. It looks delicious.

  13. says

    Wow, this is a recipe that would even make me try to cook fish at home. It looks great and yummy. Thanks for taking pictures and making everyone get an appetite for some fish chowder.
    Susanne

  14. says

    Carole, thanks for the link! I made the chowder lastnight for friends and it was delicious and a big hit! I used scrod. The poaching really does create a firmer fish when it’s served.

  15. says

    Carole, we used this recipe for tonight’s dinner and all four members of my family gave it an enthusiastic thumbs up! Thanks for hooking us up!

  16. Heather says

    After seeing your pictures I couldn’t resist! Saturday we tried this recipe and it was delish! Thanks for sharing.

    (Hmm…I could have turned that into some sort of chowder haiku..)

  17. says

    yummers.
    does it keep well? or freeze well? It sounds so fabulous, but I would be concerned that it might spoil with only just me eating up it’s yumminess….
    thanks for sharing another great recipe. I wish that I lived next door, I’d bring the fresh baked bread ;-)