Classic fish chowder
By Chatelaine
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
- 39 g,
- Carbohydrates
- 42 g,
- Fat
- 27 g,
- Fibre
- 5 g,
- Sodium
- 973 mg.
- Excellent source of
- Vitamin B6