Friday Fish Chowder Recipe

Name: Friday Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil and butter OR bacon fat; 3/4 cups diced of each, celery, red pepper and onion; one or two ellow potatoes, NOT peeled, but diced; Fresh thyme; Salt and pepper; 1/2 teaspoons Smoked paprika; 1/2 teaspoon Regular paprika; 1/2 teaspoons Dried parsley; A touch, just a touch, of allspice and of Italian seasoning; Bay leaf; 1 tablespoon Tomato paste; 1/2 cups Vermouth or dry white wine; 2 cups Vegetable stock; 1 1/2 cups Seafood stock; 1 1/2 cups Milk, 2% fat or higher; 1/2 cups Cream; The fish...I used fresh cod I don't know exactly the size, so I'll say $12 worth of fresh cod diced into medium sized pieces, six large sea scallops quartered and five cherrystone clams

Servings: persons

Olive oil and butter OR bacon fat
3/4 cups diced of each, celery, red pepper and onion
one or two ellow potatoes, NOT peeled, but diced
Fresh thyme
Salt and pepper
1/2 teaspoons Smoked paprika
1/2 teaspoon Regular paprika
1/2 teaspoons Dried parsley
A touch, just a touch, of allspice and of Italian seasoning
Bay leaf
1 tablespoon Tomato paste
1/2 cups Vermouth or dry white wine
2 cups Vegetable stock
1 1/2 cups Seafood stock
1 1/2 cups Milk, 2% fat or higher
1/2 cups Cream
The fish...I used fresh cod I don't know exactly the size, so I'll say $12 worth of fresh cod diced into medium sized pieces, six large sea scallops quartered and five cherrystone clams

1
In a heavy stock pot or Dutch oven heat oil and butter, add vegetables (except for the potatoes) and thyme to saute until onions are translucent, seasoning them with a little salt and pepper.
2
Add tomato paste, paprika (both kinds), parsley, allspice, Italian seasoning and a lil more salt and pepper, and cook for about three minutes to lose the raw tomato taste and blend in to the vegetables.
3
Pour in the wine and cook on high til it is evaporated almost completely and then add both stocks and the milk.
4
Bring to a simmer and add the potatoes a lil more salt and pepper (the idea is to gently season every layer to get a proper seasoning) and simmer covered until the potatoes are fork tender.
5
When potatoes are tender, add the cod and scallops to the soup and continue to simmer for about six or seven minutes, then add the clams and simmer, covered until the clams have opened up. The fish does not go in all at once, clams do not take that long to open up, and once they are open, they are done and if you keep it up they will turn to rubber and are gross, so be mindful of the timing for the fish.
6
Add the cream at the end an turn off the heat. Stir in together and taste it, and salt and pepper additionally until you think it is perfect.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Olive oil and butter OR bacon fat, 3/4 cups diced of each, celery, red pepper and onion, one or two ellow potatoes, NOT peeled, but diced, Fresh thyme, and more.

Yes, Friday Fish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Friday Fish Chowder

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