This Soup Deserves JUST AS MUCH attention as Clam Chowder
You will love this Creamy Fish Chowder Recipe loaded with Yukon potatoes, crispy bacon, fresh fish, and herbs in a delicious creamy broth. This is an easy-to-make hearty soup that is a great way to use up leftover seafood.
Fish chowder is a thick chunky seafood soup consisting of onions, celery, potatoes, seafood, stock, and milk. In the early days of this 18th-century recipe, it didn’t initially start using clams like in the classic clam chowder we know today. The seafood in the chowder was whatever was caught in the ocean. This could be fish, clams, lobster, or anything they were able to gather was used.
The word chowder gets its roots in the Latin word calderia, which originally meant a place for warming things, like a cauldron, that big black pot that hangs over the fire. In French, the word became chaudiere which describes fishermen who made their stews fresh from the sea.
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Ingredients for this recipe:
• 2 pounds fish (cod, halibut, bass, etc.)
• 8 strips of bacon, cut into thin slices
• 2 tablespoons unsalted butter
• 1 peeled and small diced yellow onion
• 2 thinly sliced leeks
• 6 thickly sliced ribs of celery
• 2 finely minced cloves of garlic
• ½ cup creamy sherry
• 6 cups fish stock, clam juice, or water
• 2 teaspoons dry thyme
• 2 bay leaves
• 4 large Yukon potatoes, cut into 1” cubes or quarter moons
• 2 cups half and half
• Worcestershire to taste
• Hot sauce to taste
• sea salt and fresh cracked pepper to taste
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THE ONLY SEAFOOD CHOWDER RECIPE YOU NEED
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BEST Fish Chowder Recipe
Try this New England-style Fish Chowder recipe. I use half and half in this dish, but use heavy cream if you like.
I also use cod as the primary ingredient, but add additional seafood and you've got seafood chowder!--Amazing!
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Fish Chowder Recipe
Ingredients:
2½ lbs. COD...or some kinda fish (skinless, boneless, and chopped into chunks)
3 med. POTATOES (peeled/cut into ½ inch pieces)
4-5 slices BACON (chopped)
1 Lg ONION (chopped)
1 cup CELERY (chopped)
½ cup CARROT (chopped)
HOT PEPPER (as desired)
8oz CLAM JUICE
2 Tbsp FLOUR
1 tsp dried OREGANO
1 tsp dried THYME
1 BAY LEAF
1 Tbsp BLACK PEPPER (fresh ground)
SALT (to taste)
½ cup HALF N HALF or HEAVY CREAM (add more for more creaminess)
Fish Chowder Directions
Heat a large pot and add chopped bacon.
When bacon is cooked, add onion, celery, and hot pepper (optional) and saute for 2-3 minutes.
Add black pepper (fresh cracked is ideal), oregano, and thyme. Mix ingredients and cook another minute.
Add chopped potato and carrot, cover with water (use half water half chicken or veggie stock if desired), and add bay leaf.
Stir, cover and raise pot to a boil, then reduce and simmer approx. 10 minutes, or until the potatoes soften (but not mushy!).
Add fish (or a variety of seafood if you like). Cod or halibut are commonly used fish in chowders.
Return pot to boil, then reduce and simmer about 5 minutes.
In a small mixing bowl, add clam juice and flour and mix well.
Stir this into the pot and cook 2 minutes until chowder thickens.
Turn off the heat and add half and half or heavy cream. I don't put too much in myself, cause I don't like my chowder too milky,
but add a little extra if you like.
And that's it. Top with a sprinkle of parsley or chives and serve with crackers or thick-sliced bread. Ideally it'll sit a few hours before you eat it, or even the next day--soups and stews are always better the next day,
although I rarely plan that far ahead--still it's a lot of chowder and you might have leftovers since it's a big pot.
It's easy to make and I hope you like it.
Give this fish chowder recipe a try and let me know what you think...and bon appétit!
Your Call by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:
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Super Easy Baked Cod with Garlic Butter Sauce
Dreaming about fresh dishes for spring? This baked cod has all the brightness, freshness, and color you’ve been waiting for all winter. Cod is a mild and light white fish that matches perfectly with the lemony and herby garlic butter sauce. This fish recipe is so simple with just a little salt and cajun seasoning so that the light and fresh flavor of the fish can really shine through. The delectable garlic sauce adds a perfect balance and heightens the freshness even more. While all of that sounds great, the real kicker is that it can be cooked in under 15 minutes. So, what are you waiting for? Let’s make this dish happen!
Ingredients
1 lb Skinless Cod Fillet, cleaned and patted dry
4 Tbsp Butter, softened
1 Tbsp Olive Oil
2 cloves Garlic, minced
1 Tbsp Lemon Juice
½ Tbsp lemon zest
1 Lemon, sliced
2 Tbsp Parsley
¼ tsp Salt
½ tsp Cajun Seasoning, divided
Salad or any preference vegetable side dish, Optional
Full Recipe:
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New England Baked Cod
Oven-Baked Cod with Mashed potatoes and baby spinach
25 Minutes Dinner! COD FISH With CREAMY WHITE SAUCE | BAKED Fish Fillet. Recipe by Always Yummy!
Cod or other white fish fillet, baked in cream with spices, comes out tender and mouth-watering. Cooked in 20-25 minutes. And a side dish for it can be a mashed potato, boiled rice or leaves of lettuce. Also, a glass of white dry wine won’t be too much. Time to cook!
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✅ Ingredients:
• cod fillet or another white fish – 28 oz | 800 g
• butter – 2 oz | 50 g
• cream 20% - 1 cup | 250 ml
• garlic – 2 cloves
• dijon mustard – 1 tbsp
• salt – to taste
• ground black pepper – to taste
• whites of scallion – 2 tbsp
• parsley – 2 sprigs
• lemon – to taste
You will need:
• oven
• baking sheet or dish
• bowl
????Preparation:
1. Lay out the fish fillet into a baking dish and sprinkle with salt and pepper to taste.
2. Combine well the melted butter, cream, minced garlic, chopped up white parts of scallion, mustard and ½ tsp of salt in a bowl.
3. Pour the fish with the prepared sauce.
4. Bake the fish in the oven preheated to 350°F | 180°C for 15 minutes.
5. Sprinkle the white fish in cream sauce with parsley and decorate with a few of lemon slices.