fish chowder
When I was in the southwest of Ireland, I had fish soup at the Scariff Inn. It didn’t have any dairy in it and appeared to have been thickened by pureed potatoes. Going by taste, I tried to recreate the recipe. It’s not exact, but pretty close to what I ate.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped and divided
- 3 medium yukon gold potatoes, peeled and cut into chunks
- 3 1/2 cups water
- 1 tablespoon fish base
- 1 medium carrot, cut into 1/8" half moons
- 1 pound cod, haddock or rockfish, cut into 1-inch pieces
- 1/4 cup fresh parsley, diced
- salt and pepper to taste
How To Make fish chowder
-
Step 1Warm the olive oil in a large pot over medium heat; saute the onion, garlic, and half the celery until translucent. Add the two of the potatoes, water, fish base, thyme, salt and pepper. Cook until potatoes are fork tender.
-
Step 2Meanwhile, add the remaining potato, celery and carrot in a separate pot and simmer for 10 minutes or until the potatoes are fork tender. Drain.
-
Step 3Carefully pour the onion/potato mixture into a blender and blend until pureed (or use an immersion blender). Adjust salt and pepper as needed.
-
Step 4Return all items to pot and bring back to a simmer. Add fish and parsley and cook through.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fish Soups
Ingredient:
Fish
Diet:
Gluten-Free
Diet:
Dairy Free
Culture:
Irish
Method:
Stove Top
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