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.

Related recipes

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

1. Add the olive oil, garlic, onion, diced potatoes and bay leaf to a large saucepan
2. Saute until the onions are soft
3. Add the dry white wine and bring everything to a boil
4. Keep boiling until the fluids have reduced by at least 2/3rds
5. 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
6. Simmer for a further 2 – 3 minutes
7. Add the cream, butter, fresh thyme
8. Allow everything to reach another quick boil
9. Add the dill and check the seasoning before serving