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
white fish chowder
  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
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