Eventide Fish Chowder
Published May 27, 2020
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 1teaspoon black peppercorns
- 1pound boneless, skinless cod fillet, about 1-inch thick
- Kosher salt
- 1pound sea scallops (or use more cod, some hake or another firm fish)
- 2tablespoons unsalted butter
- 1medium white or yellow onion, diced into ¼-inch cubes
- 1pound all-purpose potatoes, such as Yukon Gold, peeled and diced into ½-inch cubes
- ¼pound bacon, sliced crosswise into ½-inch strips (optional)
- 2quarts fish stock or dashi (Japanese fish broth, such as Hondashi bonito soup stock)
- 1 to 2fresh thyme sprigs, or ¼ teaspoon dried thyme
- 1cup heavy cream
- Toasted nori sheets or seaweed snacks, crumbled into very small pieces, or dried seaweed flakes (optional)
- Snipped chives or minced scallion greens, for serving
Nutritional analysis per serving (6 servings)
476 calories; 29 grams fat; 15 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 35 grams protein; 1456 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small pan over low heat, toast the peppercorns until fragrant, about 5 minutes. Coarsely grind and set aside.
- Step 2
Trim cod of any pin bones or bits of skin and cut into 1-inch cubes. Lightly salt the cubes all over and set aside on paper towels to drain. Rinse scallops very lightly under cold water. Cut into half-moons and set aside on paper towels to drain. Keep seafood refrigerated until ready to use.
- Step 3
In a large pot, melt butter over medium-high heat. When the butter is just sizzling, add onion and potatoes and cook, stirring, until the onions start to melt and the potatoes are gold at the edges, about 5 minutes.
- Step 4
Meanwhile, if using bacon, cook the strips in a hot skillet over medium-low heat, stirring occasionally, until nicely browned, about 5 minutes. Set aside on paper towels to drain.
- Step 5
Add stock, thyme and toasted peppercorns to pot and bring to a simmer. Reduce the heat and simmer for 3 to 5 minutes. The potatoes should not be cooked through.
- Step 6
Stir in cream and heat through over low heat. Taste and adjust the seasonings with salt and pepper.
- Step 7
Just before serving, with the chowder simmering over low heat, stir in seafood and simmer until potatoes are soft and seafood is just cooked through, about 5 minutes. Stir in the bacon.
- Step 8
Ladle the chowder into bowls. You want each serving to be around 2 parts broth to 1 part chunky goodness. Use your fingers to crush the nori into powdery bits, if using, and sprinkle over the top of each serving. Place about 1 teaspoon chives in the center of each bowl and serve immediately.
Private Notes
Comments
Propah chowdah uses potatoes cut "thick/thin" into wedges, so the thin parts dissolve and the thick parts retain texture.
The best fish chowders are made with haddock, not cod. You can also make a wonderful fish soup using the ingredients above, adding chopped carrots and celery (and other fav veggies) simmered prior to adding haddock, and omitting the cream.
I agree, use haddock. And do your heart a favor by using a piece of salt pork instead of butter and bacon. Try out the pork and use the fat to saute the onions. Use Whole milk plus a can of evaporated milk. That is traditional, although in the Maritimes they start with bacon instead of salt pork. Better the second day as the potatoes yield their starch and the salt pork flavors the milk. Serve with fresh ground black pepper and snipped parsley. This is the Maine way, no thickening flour.
This chowder is delicious!! I have made it many times. "Hondashi" is OK, but I like Ninben's "Shiro Dashi" much better: https://a.co/d/j1qNN37 It's made from natural ingredients, but is highly concentrated. So, use it little by little.
So delicious!! I make it over and over, again. This time, due to larder conditions, with patty pan squash and sweet potatoes in lieu of white potatoes (cooked half the time). Once again, it’s stupendous!!
This is by far the best-tasting favorite fish chowder and my favorite fish chowder recipe. There are two things I love about it - the toasted and ground peppercorns (don't skip this part) and the use of dashi instead of fish stock. I can never get fish stock/fish trimmings/fish bones when need it. That dahsi is easy and makes it tastes like the sea.