Classic fish chowder
31
- Prep Time20 mins
- Total Time45 mins
- Makes4 servings
Photo, Roberto Caruso.
Transport yourself to the East Coast with a rich bowl of this fish, potato and cream-based soup. (We used haddock, but any white fish will taste great.)
Ingredients
4 slices bacon, finely chopped
1 tbsp butter
1 large fennel bulb, finely chopped
3 leeks, thinly sliced (white parts only)
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp smoked paprika
1/3 cup Pernod, (optional)
2 tbsp all-purpose flour
2 236-mL bottles clam juice
2 cups no-salt-added vegetable broth
2 large Yukon Gold potatoes, cut in 1-in. cubes
454 g white fish, such as haddock, cut in 1-in. cubes
1/2 cup 35% cream
1 tbsp lemon juice
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 (per serving)
Calories 544, Protein 39g, Carbohydrates 42g, Fat 27g, Fibre 5g, Sodium 973mg.
Excellent source of Vitamin B6.