Fish Chowder

if you are looking for something filling, hearty, and comforting then this dish is something you should not miss out on.

Ian Leatt wearing a semi casual attire and posing for a picture
Ian Leatt

Growing up on an island in what seems like a different lifetime, I was at the time, gifted with fish of all types, fresh from the sea. The plated dishes of fresh lobster, crayfish, and crab, succulent sea bass, fresh bream and fresh dover sole; the breakfast treats of fresh morning caught mackerel – all highlight the wonderful experiences of my youth.

I feel that in those days (as I treasure the echoes of my memory) I was surrounded by fortune and favour as I ponder the many meals I have experienced.

Yes, upon reflection Boston has its chowder, the Scottish have their broth, but the island had its soup, or was it broth, or was it bisque, come to think of it was it even chowder?

The simplified complexities of this fish dish, showcase its completeness, its the many different levels of how substantial and satisfying it truly is. So, if you are looking for something filling, hearty, and comforting then this dish is something you should not miss out on.

Here is what you will need

  • 1 lb cod cut into 1-inch chunks.
  • 1 lb haddock cut into 1-inch chunks.
  • 1 lb salmon cut into 1-inch chunks.
  • 1 lb frozen shrimp
  • 1 lb frozen scallops
  • 1 lb sole
  • 2 teaspoons salt and pepper
  • 2 lbs potatoes
  • 1 egg
  • 6 tablespoons butter
  • 2 cups 3% milk
  • 1 litre vegetable stock
  • 3 cups half cream
  • 1 ½ cups frozen peas
  • 1 ½ cups frozen corn
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 fresh French baguette sliced and buttered. 
  • Several sprigs fresh dill
Fish Chowder
Fish Chowder

The all important how to:

Remove the shrimp from the bag and place in cool water in a bowl to thaw. Place a large pot on the stove on a medium heat and add the stock. Place a large frying pan on the stove add 2 tablespoons butter then add half of the cod, haddock, salmon season with salt and pepper. Flip so as to cook on both sides.

Add half the frozen peas and corn to the stock and cook. Once the fish has been cooked add to the stock pot, bring to a boil, add 1 cup of milk and 1 cup of cream. Once boiling, remove from heat, carefully. Using a blender, blend the ingredients together.

Peel and cut the potatoes, place them on the stove, add a pinch of salt and bring to boil. Leave to cook through. Once cooked, remove from the stove, drain the water. Add one egg, 2 tablespoons of butter, a pinch of salt and pepper then mash. Place mashed potato in a large mixing bowl, turn the mixer on medium and whisk the potato, slowly adding fresh cream, no more than ¼ cup. Turn the mixer on high and beat until there are no more lumps.

Once your mash is complete, cover. Return the large frying pan to the stove and as before cook all the remaining fish.

The shrimp should now be thawed out and added to the soup mix. As all fish is cooked continue to add to the soup, along with the remaining peas and corn and cream, stir thoroughly. Once all ingredients have been cooked through and added to the soup you are now ready to plate or is it a bowl?

In a soup bowl scoop out some mashed potato, place in the centre of the bowl, then using a ladle pour the soup around the mashed potato. Finally add a little fresh dill and a dusting of cayenne pepper.

Enjoy this meal for lunch or dinner, with friends and family, don’t forget to dunk the bread. Yummy. Happy New Year folks.

Ian Leatt is a trained chef from across the pond.

@ 2024 Pegasus Publications Inc.
@ 2024 Pegasus Publications Inc.