How to make white fish chowder
White Fish Chowder: You’ve heard of clam chowder, well this is our white fish chowder which has turned out to be a bit of a winner.
If you have the time and you have bought whole fish for this recipe, use the heads and tails to make a nice fish stock. Add a stick of celery, some onion and fresh herbs, a carrot. Simmer it for about an hour or longer in a slow cooker if you can. Use this in place of water. If you can make enough fresh stock, freeze it in ice cube trays.
Even if you don’t use a stock, all of the flavours in this recipe produce a really good, clean tasting chowder to be proud of.
Ingredients for white fish chowder:
- 2 – 3 tablespoons olive oil
- 2 medium to small garlic cloves, chopped finely
- 1/2 medium white onion, finely chopped
- 4 large, red skinned, potatoes, diced (clean them and keep the skins on)
- 1 good teaspoon salt
- 1 good teaspoon ground black pepper
- 10 fl oz dry white wine
- 1 litre water
- 8 oz boneless, white fish like cod, talapia, coli, cut into bite size pieces
- 4 fl oz cream
- 3 oz salted butter
- 1 level teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 1 tablespoon fresh dill, roughly chopped
- Add the olive oil, garlic, onion, diced potatoes and bay leaf to a large saucepan
- Saute until the onions are soft
- Add the dry white wine and bring everything to a boil
- Keep boiling until the fluids have reduced by at least 2/3rds
- Add the water, cover and simmer until the potatoes are cooked enough to be able to push a fork through them easily (10 – 15 minutes)Add your chosen white fish and bring everything to a boil turning the fish carefully
- Simmer for a further 2 – 3 minutes
- Add the cream, butter, fresh thyme
- Allow everything to reach another quick boil
- Add the dill and check the seasoning before serving
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