fish chowder

a recipe by
Seattle, WA

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.

serves 2-4
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For fish chowder

  • 2 Tbsp
    olive oil
  • 1 sm
    onion, chopped
  • 3 clove
    garlic, minced
  • 2 stalk
    celery, chopped and divided
  • 3 md
    yukon gold potatoes, peeled and cut into chunks
  • 3 1/2 c
  • 1 Tbsp
    fish base
  • 1 md
    carrot, cut into 1/8" half moons
  • 1 lb
    cod, haddock or rockfish, cut into 1-inch pieces
  • 1/4 c
    fresh parsley, diced
  • salt and pepper to taste

How To Make fish chowder

  • 1
    Warm 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.
  • 2
    Meanwhile, add the remaining potato, celery and carrot in a separate pot and simmer for 10 minutes or until the potatoes are fork tender. Drain.
  • 3
    Carefully pour the onion/potato mixture into a blender and blend until pureed (or use an immersion blender). Adjust salt and pepper as needed.
  • 4
    Return all items to pot and bring back to a simmer. Add fish and parsley and cook through.