FISH CHOWDER
This comforting bowl of chowder uses the natural starches found in russet potatoes to provide body, while a touch of heavy cream adds a velvety richness. The result is a naturally gluten-free soup with a light, creamy consistency that lets more delicate flavors like shallots and fish shine through.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
- Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately.
RED AND WHITE FISH CHOWDER
Combining the spice of a red chowder with the creaminess of a white, this soup makes boring leftover cooked fish into something special!
Provided by HopeJohnJP
Categories Stew
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 25
Steps:
- Quarter and seed red bell peppers. Broil until skins are blackened. Remove from oven and let stand until cool enough to handle. Slough off charred skin and discard. Chop roasted peppers and set aside.
- In a wide skillet, heat olive oil over medium low heat. Add chopped onion and sauté, stirring occasionally, until onion is translucent and soft. Stir in diced peppers, tomatoes and their juices, garlic, corn, and red pepper flakes. Simmer 10 minutes. Add cilantro and zest and simmer 5 minutes more. Remove from heat and let stand.
- In a medium sauce pan, melt butter over low heat. Raise heat to medium and whisk in flour, stirring until flour loses its raw taste, about 5 minutes. Pour in clam juice and milk, all at once, and whisk constantly over medium heat until mixture begins to thicken and coats the back of a spoon. Season white sauce with salt and pepper. Allow to cool slightly.
- Remove white sauce to a food processor. Add fish and pulse until evenly mixed.
- Stir fish mixture into vegetable mixture. Return to heat toward a simmer as you season with salt, white pepper, cayenne, chipotle pepper flakes, paprika, oregano and basil, to taste. Add seafood stock, stirring until evenly mixed. Add vinegar and lemon juice, to taste.
- When the soup begins to simmer, stir in baby spinach leaves by scattered handfuls, allowing spinach to wilt. Check for seasoning and serve hot.
Nutrition Facts : Calories 179.4, Fat 8, SaturatedFat 2.9, Cholesterol 47.9, Sodium 385.9, Carbohydrate 16.2, Fiber 2.8, Sugar 4.1, Protein 13
FISH CHOWDER
You'll often find one-pot meals in Gullah cuisine, and this fish stew is definitely that! Creamy, smoky, and slightly sweet, it's packed with corn, potatoes, bacon and cod. It also feeds a crowd as an appetizer or main dish.
Provided by Kardea Brown
Categories appetizer
Time 1h5m
Yield 8 appetizer servings; 4 to 6 main dish servings
Number Of Ingredients 14
Steps:
- Place a large Dutch oven over medium heat. Add the bacon and cook until the fat begins to render but the bacon is still soft, about 5 minutes. Add the celery and onion and cook until the bacon is crisp and the vegetables are tender, about 5 minutes. Stir in the garlic.
- Add the butter and flour and stir until combined. Cook until the flour is bubbly, about 2 minutes. Slowly add the stock and whisk until combined. Whisk in the heavy cream.
- Add the corn, potatoes and paprika. Season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Add the fish to the Dutch oven. Reduce the heat to low, cover, and simmer until the fish flakes with a fork, 5 to 7 more minutes. Season with salt and pepper. Spoon into serving bowls and garnish with dill and chives. Sprinkle with additional crumbled bacon, if desired.
NEW ENGLAND FISH CHOWDER
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
- Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
- Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
- Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
- Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
- When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
- Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
- Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
- Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
- Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
- Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
- Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
CREAMY FISH CHOWDER WITH RED BELL PEPPERS
You can use almost any fresh or frozen fin fish for this tasty chowder. The pronounced flavors of the vegetables are tempered by the addition of cream at the end of the cooking. If using frozen fish, it is not necessary to thaw completely before adding to soup. Thaw only long enough to be able to cut into cubes and add 5 minutes to cooking time. Great served with hot garlic bread and a chilled Chardonnay.
Provided by Golden Sunflower
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut fish into 1 inch cubes. Set aside.
- Heat butter in large heavy soup pan. Add tomatoes, onions and pepper. cover and simmer 5 minutes over medium to low heat.
- Add fish, wine or water, salt and thyme. Simmer 10 minutes.
- Stir in the paprika and whipping cream. (I add a few drops of hot sauce, too).
- Heat to boiling. Taste and add fresh lemon juice.
- Enjoy!
Nutrition Facts : Calories 482.9, Fat 32.4, SaturatedFat 19.6, Cholesterol 158.9, Sodium 767.2, Carbohydrate 14.5, Fiber 2.7, Sugar 6.7, Protein 24.4
FISH CHOWDER
The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!
Provided by AMYTHE
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
- Add chicken stock and potatoes; simmer for 10 minutes.
- Add fish, and simmer another 10 minutes.
- Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g
More about "red and white fish chowder recipes"
SEAFOOD CHOWDER RECIPE: BEST THICK & HEARTY (LESS THAN …
From favfamilyrecipes.com
4.9/5 (37)Calories 726 per servingCategory Soup
- In a large dutch oven or stock pot, melt butter and add celery, onions, leeks and garlic. When vegetables have softened, add chicken broth, clam juice, potatoes, carrots, black pepper, salt, thyme, bay leaves, and Tabasco sauce. Bring to a boil and reduce heat so medium-low to simmer. Cook for about 8-10 minutes or until potatoes are almost fork-tender.
- Season shrimp and cod with Old Bay seasoning. Add shrimp and cod to the stock-pot and simmer another 7-8 minutes or until fish flakes easily and shrimp turns pink.
- Add half and half. Combine flour and milk until flour is dissolved and slowly stir into the chowder until you reach your desired thickness (you may not need all of it). Stir until thickened and season with salt and pepper to taste. Remove bay leaves and serve!
HEALTHIER FISH CHOWDER RECIPE - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 (25)Calories 473 per servingCategory Soup
FISH CHOWDER SOUP | RECIPETIN EATS
From recipetineats.com
RED FISH CHOWDER – BAYOU WOMAN
From bayouwoman.com
SEAFOOD CHOWDER RECIPE | BON APPéTIT
From bonappetit.com
FISH CHOWDER RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ITALIAN WHITE OR RED SEAFOOD CHOWDER
From whatscookinitalianstylecuisine.com
REDFISH CHOWDER (LIGHTER RECIPE!) - SNACKING IN SNEAKERS
From snackinginsneakers.com
MANHATTAN-STYLE FISH CHOWDER RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Calories 323 per servingServings 6
- Melt butter in a Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic to pan; sauté 10 minutes or until lightly browned. Stir in tomato paste; cook 1 minute. Stir in wine; cook 1 minute. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 30 minutes.
- Add fish. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.
CREAMY BAKED FISH ON POTATO GRATIN | RECIPETIN EATS
From recipetineats.com
FRESH CORN CHOWDER WITH BASIL AND WHITE FISH - FEASTING AT HOME
From feastingathome.com
SOUTHWEST SEAFOOD CHOWDER RECIPE - STEVE SICINSKI - FOOD & WINE
From foodandwine.com
30 BEST CHOWDER RECIPES TO FILL YOU UP AND WARM YOUR SOUL
From insanelygoodrecipes.com
EASY FISH CHOWDER RECIPE - POSH JOURNAL
From poshjournal.com
AN INCREDIBLY EASY FISH CHOWDER RECIPE - THE LEAN GREEN BEAN
From theleangreenbean.com
FISH-AND-SHELLFISH CHOWDER RECIPE - WADE MURPHY - FOOD & WINE
From foodandwine.com
ITALIAN FISH CHOWDER - A FAMILY FEAST®
From afamilyfeast.com
You'll also love