How many soups are out there and since when have we even cared? Let’s just make a tasty fish chowder and let the world take care of the rest!
Chowder that fits into the thick soup category -and also into every other sub level, depending on whom we ask and where we are- is a clear or rather murky example of the usefulness of soup in our repertoire.
As chowder isn’t officially recognized by any food governing body, its ingredients could roam free in the wild, constantly adapting to its environment. Nowadays, we can make chowder from anything as long as we pour some cream in it and the ingredients are roughly chopped in there.
What is fish chowder?
Hence fish chowder is a creamy fish soup that can be thickened simply pouring some cream in it or if we don’t count carbs and calories, beef it up with roux and milk.
We aren’t restricted what sort of vegetables we need to add if any so those on keto can go for carbs free without longing for something, they couldn’t have while others can throw in everything, they aren’t ashamed of.
Chowder is the ultimate embodiment of the soup kingdom that stand here today through the test of time as a food for all. The least we can do is stand there for the chowder and enjoy!
Ingredients
- 1lb / 500g Fish
- 5 cups / 1L Water
- ½ cup / 100ml Butter or Cooking oil
- 2 Onions (finely diced)
- 1 Carrot (finely diced)
- 1 stalk Celery (finely diced)
- 1 teaspoon / 5g Salt
- ½ cup / 125ml White vine (optional)
- Optional vegetables (8oz / 200g total)
- Broccoli
- Cauliflower
- Peas
- Sweetcorn
- 2 cups / 500ml Heavy cream
How to make Fish chowder
- Gut and clean the fish.
- Remove the head and the bones as much as it is possible then slice up the fish fillets.
- Rinse the head and bones then add them to a pot of water.
- Bring it to boil then simmer until the meat separates from the bones for about 30 minutes.
- With an immersion blender, or puree the fish and the bones as much as possible.
- Run the fish stock through a sieve to remove remaining fish bones. Scrape through as much fish as possible. This is a rather ungrateful part, even if we have a special equipment to make it easier.
- Melt butter in a frying pan then saute the diced onion, carrot, celery and salt on high heat until the onion gets a glassy translucent look for about 5 minutes.
- Reduce the heat then slowly fry the vegetables until they caramelize for about 15 minutes.
- Increase the heat then add the optional vegetables and the fish chunks.
- Stir fry for about 3 – 5 minutes. (If frozen vegetables are used more time is needed but not for the fish.)
- Add the fish stock and cream then bring it to boil. Take it off heat, let it cool a couple of minutes then serve.
Enjoy!
Fish Chowder Recipe
Equipment
- Blender
Ingredients
- 1 lb Fish
- 5 cups Water
- ½ cup Butter or Cooking oil
- 2 Onions finely diced
- 1 Carrot finely diced
- 1 stalk Celery finely diced
- 1 teaspoon Salt
- ½ cup White vine optional
- 2 cups Heavy cream
Optional vegetables (8oz / 200g total)
- Broccoli
- Cauliflower
- Peas
- Sweetcorn
Instructions
- Gut and clean the fish.
- Remove the head and the bones as much as it is possible then slice up the fish fillets.
- Rinse the head and bones then add them to a pot of water.
- Bring it to boil then simmer until the meat separates from the bones for about 30 minutes.
- With an immersion blender, or puree the fish and the bones as much as possible.
- Run the fish stock through a sieve to remove remaining fish bones. Scrape through as much fish as possible. This is a rather ungrateful part, even if we have a special equipment to make it easier.
- Melt butter in a frying pan then saute the diced onion, carrot, celery and salt on high heat until the onion gets a glassy translucent look for about 5 minutes.
- Reduce the heat then slowly fry the vegetables until they caramelize for about 15 minutes.
- Increase the heat then add the optional vegetables and the fish chunks.
- Stir fry for about 3 – 5 minutes. (If frozen vegetables are used more time is needed but not for the fish.)
- Add the fish stock and cream then bring it to boil. Take it off heat, let it cool a couple of minutes then serve.
Notes
Pin now, Enjoy later!
