Classic fish chowder
Prep 20 min
Total 45 min
Serves 4
Feb 6, 2019
Chatelaine
Ingredients
Instructions
- Heat a large pot over medium. Add bacon and cook until crispy, 6 to 8 min. Transfer to a paper towel-lined plate. Add 1 tbsp butter to bacon fat in pot. Stir in fennel, leeks and garlic. Sprinkle with salt and paprika. Cook until fennel is tender, 3 to 5 min. Add Pernod, stirring until absorbed, 1 to 2 min.
- Add flour, stirring until paste forms, about 1 min. Add clam juice, broth and potatoes. Bring to a boil, then reduce heat to medium. Simmer until potatoes are fork-tender, 10 to 12 min.
- Add fish and cook until opaque, 2 to 3 min. Stir in cream and lemon juice. Ladle into bowls and garnish with reserved bacon.
Nutrition
Calories 544, Protein 39 g, Carbohydrates 42 g, Fat 27 g, Fibre 5 g, Sodium 973 mg. Excellent source of Vitamin B6
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