Now that seems very fishy (couldn’t resist dropping the pun). I know that I am long overdue for publishing another fish recipe. I don’t exactly remember the last fish recipe I’ve shared with you. It must have been that shamefully long. I do admit that coming up with a creative but viable fish recipe is more challenging for me than with any recipe involving a protein. Until recently (I know this is starting to become a cliche), I didn’t share the same reaction with those who had chowder. I simply never cared for it. Perhaps I very seldom ate it. The concept of cooking a soup using fish was random to me. Chowder usually consists of seafood, milk, fish broth various vegetables, sometimes a bit of grains and heavy cream. While that sounds scrumptious, it is not to my waistline. I’ve decided to give this fish chowder a second chance by creating a tasty but healthier version. You’ll be glad to know that I didn’t use heavy cream. There is no need for it in this fish chowder recipe. While not extremely crucial, a lot of home cooks prefer to use fish broth as it intensifies and deepens the flavour of this soup. Fish broth will be another recipe for another time. Fish broth is not too difficult to make. In fact, it doesn’t require as much cooking time as vegetable broth, chicken broth, and beef stock do. I will hopefully show you how sometime soon. New England is very popular for their fish dishes and chowders. I know that can never live up to that city’s cooking standards but at least I could attempt to try 😉 While this fish chowder soup recipe is dairy, you can use non-dairy milk as well.
For this recipe, you will need:
- 2 tablespoons of olive oil
- 1 onion chopped
- 1 clove of garlic minced
- 2 celery stalks chopped and divided
- 4 Yukon or red potatoes peeled, chopped and divided
- 1/4 cup of dry white wine
- 2 cups of low fat or skim milk
- 2 1/2 cups of fish broth or water
- 1 large carrot chopped
- 1 lbs of lean boneless fish ( talapia, haddock, cod, or salmon)
- Salt and pepper for taste
- Chopped parsley for garnish
Heat the olive oil in a large pot over medium heat and sauté the onion, garlic and half of the celery until the onion is soft and translucent. Add about 1 cup (or a bit more) of chopped potatoes, white wine, milk fish broth to the pot and bring to a boil. Lower heat and simmer for 7-10 minutes, or until potatoes are very soft. Remove pot from heat. Blend until smooth with an immersion blender or in batches with a countertop blender. If too thick, add a bit more water or stock to thin soup to desired consistency. Taste and add a little salt or pepper if needed.
Return pot to stove and bring back to a simmer. Meanwhile, dice the carrot and remaining potato. Add the diced carrot, potato and remaining chopped celery to the soup and simmer for 10 minutes, or until the potato pieces are soft but not falling apart. Add the fish and simmer for 5 minutes more, or until fish is cooked through. Garnish each serving with chopped parsley.
Yields 4 to 6 servings