Springtime Fish Chowder
This soup brims with taste and nutrition. It's ready as soon as the potatoes are cooked — so cut them up small! The recipe from dennistheprescott on Instagram only uses one type of fish, but you can throw in shrimp or scallops if you're in the mood for a variety of seafood tastes. Fish chowder is a comfort food that will make a hearty lunch or tide you over for supper. Make it anytime of year, but asparagus — that welcome sign of springtime, works very well here. I've adapted the recipe to suggest including more asparagus and peas — but that's up to you.
Soup - the ultimate comfort food: Corn Chowder, Curried Cauliflower, Squash and Apple Soup,, French Onion Soup, Squash Soup with Horseradish Cream
Time: 30 minutes
Serves: 4
Ingredients
2 tablespoons olive oil
1 onion OR several shallots OR 2 leeks, cleaned, white and pale green parts only, sliced thinly
1/2 teaspoon dried chili flakes
3 garlic cloves, minced
2 tablespoons minced tarragon leaves
3 tablespoons flour
1 pound baby potatoes, halved or quartered
3 1/2 cups chicken (or vegetable) stock
1 1/4 pound skinless cod, sole or halibut fillets, cut into small pieces
1 cup heavy cream
1 - 2 cups sliced asparagus
1 - 2 cups frozen peas
1 tablespoon lemon zest
2 tablespoons minced chives (optional)
2 tablespoons dill leaves (optional)
2 tablespoons dried parsley (optional)
Few squeezes lemon juice, to taste
Sea salt and cracked black pepper
Method
Heat a large high-sided pot over medium heat and add the olive oil. When the oil is shimmering, add the onions and a pinch of salt, and cook until softened, on medium, about 5 - 6 minutes.
Add the chili flakes, garlic and tarragon, and cook for 30 seconds, then stir in the flour and coat the onions well.
Add the potatoes and stock. Cover the pot and bring to a simmer and cook until the potatoes are just fork tender.
Season the fish well with salt.
To the soup, add the cream, asparagus, peas, lemon zest and the fish. Bring the soup to a simmer and cook until the fish is opaque and just cooked through, about 3 - 4 minutes. Taste the chowder and season to taste with salt.
To serve, top each bowlful with a squeeze of lemon juice, cracked black pepper, chives or dill, as desired.
This soup brims with taste and nutrition. It's ready as soon as the potatoes are cooked — so cut them up small! The recipe from dennistheprescott on Instagram only uses one type of fish, but you can throw in shrimp or scallops if you're in the mood for a variety of seafood tastes. Fish chowder is a comfort food that will make a hearty lunch or tide you over for supper. Make it anytime of year, but asparagus — that welcome sign of springtime, works very well here. I've adapted the recipe to suggest including more asparagus and peas — but that's up to you.
Soup - the ultimate comfort food: Corn Chowder, Curried Cauliflower, Squash and Apple Soup,, French Onion Soup, Squash Soup with Horseradish Cream
Time: 30 minutes
Serves: 4
Ingredients
2 tablespoons olive oil
1 onion OR several shallots OR 2 leeks, cleaned, white and pale green parts only, sliced thinly
1/2 teaspoon dried chili flakes
3 garlic cloves, minced
2 tablespoons minced tarragon leaves
3 tablespoons flour
1 pound baby potatoes, halved or quartered
3 1/2 cups chicken (or vegetable) stock
1 1/4 pound skinless cod, sole or halibut fillets, cut into small pieces
1 cup heavy cream
1 - 2 cups sliced asparagus
1 - 2 cups frozen peas
1 tablespoon lemon zest
2 tablespoons minced chives (optional)
2 tablespoons dill leaves (optional)
2 tablespoons dried parsley (optional)
Few squeezes lemon juice, to taste
Sea salt and cracked black pepper
Method
Heat a large high-sided pot over medium heat and add the olive oil. When the oil is shimmering, add the onions and a pinch of salt, and cook until softened, on medium, about 5 - 6 minutes.
Add the chili flakes, garlic and tarragon, and cook for 30 seconds, then stir in the flour and coat the onions well.
Add the potatoes and stock. Cover the pot and bring to a simmer and cook until the potatoes are just fork tender.
Season the fish well with salt.
To the soup, add the cream, asparagus, peas, lemon zest and the fish. Bring the soup to a simmer and cook until the fish is opaque and just cooked through, about 3 - 4 minutes. Taste the chowder and season to taste with salt.
To serve, top each bowlful with a squeeze of lemon juice, cracked black pepper, chives or dill, as desired.