Smoked Fish Chowder Recipe

Name: Smoked Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium sized leeks, white and tender green parts only, cleaned and thinly sliced; 1-2 fat clove(s) of garlic, finely chopped; 8 ounces of lean smoked bacon, pancetta or ham, chopped; 1/2 teaspoon of dried marjoram; 2 tablespoons of extra-v olive oil; 28 ounces of chopped canned tomatoes including all their juice; 10 ounces of small red potatoes - washed, left unpeeled and cut into smallish chunks; 2 pints of chicken or vegetable stock; 1 cup of defrosted sweetcorn kernels; 1 1/2 pounds of fresh cod or similar firm white fish, cut into 2 inch (50mm) chunks; 6 ounces of smoked haddock, cod or whitefish; 1 pinch of dried red chili flakes (optional); Sea salt, freshly ground black pepper to taste; 1-2 tablespoons Chopped fresh parsley

Servings: persons

3 medium sized leeks, white and tender green parts only, cleaned and thinly sliced
1-2 fat clove(s) of garlic, finely chopped
8 ounces of lean smoked bacon, pancetta or ham, chopped
1/2 teaspoon of dried marjoram
2 tablespoons of extra-v olive oil
28 ounces of chopped canned tomatoes including all their juice
10 ounces of small red potatoes - washed, left unpeeled and cut into smallish chunks
2 pints of chicken or vegetable stock
1 cup of defrosted sweetcorn kernels
1 1/2 pounds of fresh cod or similar firm white fish, cut into 2 inch (50mm) chunks
6 ounces of smoked haddock, cod or whitefish
1 pinch of dried red chili flakes (optional)
Sea salt, freshly ground black pepper to taste
1-2 tablespoons Chopped fresh parsley

1
In a large heavy pan with a lid, heat the olive oil and saute the leeks, garlic, bacon (or ham) and marjoram for approx 4 minutes; reduce the heat to low, put the lid on and allow it to sweat until the leeks are tender - approx 10 minutes.
2
Add the stock, cubed potatoes, canned tomatoes, sweetcorn and chili flakes if using. Simmer, covered until the potatoes are just tender. Give it a good grind of sea salt and black pepper to taste.
3
Carefully add all the fish and simmer very gently until the the cod (or whatever you're using) becomes opaque, approx 10 minutes. Stir very gently, check the seasoning once more then serve in hot bowls with chopped fresh parsley scattered over, with some warm crusty bread on the side.
4
Not only does this taste better on days 2 and three, it also freezes well - re-heat very, very gently and be careful not to over-stir or you'll break up the fish pieces.

644

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 14 ingredients. The key ingredients include: 3 medium sized leeks, white and tender green parts only, cleaned and thinly sliced, 1-2 fat clove(s) of garlic, finely chopped, 8 ounces of lean smoked bacon, pancetta or ham, chopped, 1/2 teaspoon of dried marjoram, and more.

Yes, Smoked 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.

Smoked Fish Chowder

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