White Fish & Scallop Chowder Recipe

Name: White Fish & Scallop Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; a drizzle of extra virgin olive oil; 1 onion, peeled & diced; 2 celery stalks (leaves okay), thinly sliced; 3-4 starchy yellow potatoes, diced into bite sized bits; 1 sprig of rosemary, leaves pulled off & chopped; 1/2 teaspoon Spanish sweet paprika (I love La Chinata); sea salt & cracked pepper to taste; 3/4 pound fresh, wild caught white fish (haddock, hake, cod); 1/2 pound (about 6) sea scallops, halved or quarted; 4 cups vegetable stock; 1 cup organic half & half or whole milk, warmed in a small pot

Servings: persons

4 tablespoons butter
a drizzle of extra virgin olive oil
1 onion, peeled & diced
2 celery stalks (leaves okay), thinly sliced
3-4 starchy yellow potatoes, diced into bite sized bits
1 sprig of rosemary, leaves pulled off & chopped
1/2 teaspoon Spanish sweet paprika (I love La Chinata)
sea salt & cracked pepper to taste
3/4 pound fresh, wild caught white fish (haddock, hake, cod)
1/2 pound (about 6) sea scallops, halved or quarted
4 cups vegetable stock
1 cup organic half & half or whole milk, warmed in a small pot

1
In a large stock pot over medium heat the add butter & oil. Let melt a bit, then add the onions, celery, potatoes, rosemary, paprika & seasoning.
2
Cover, but stir often. After about 10 minutes the onions should be about lucid.
3
Add the broth, cover & bring up to a boil. Once boiled, reduce heat & simmer for about 23-30 minutes.
4
After about a half hour, add the whole piece of fish & scallops. Continue cooking covered for 15 minutes.
5
Uncover & turn heat down to low. Add warmed milk slowly, making sure it does not split (although it should not it you warm it over the oven).
6
Stir together. You can serve it right away or leave it on the oven on low for a bit before you serve it to really let the flavors marry.

231

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 12 ingredients. The key ingredients include: 4 tablespoons butter, a drizzle of extra virgin olive oil, 1 onion, peeled & diced, 2 celery stalks (leaves okay), thinly sliced, and more.

Yes, White Fish & Scallop 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.

White Fish & Scallop Chowder

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