This Soup Deserves JUST AS MUCH attention as Clam Chowder
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- čas přidán 2. 03. 2023
- 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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Hard to argue with proper technique. Looks outstanding ! Have to serve it to my tugboat crew. Keep ‘em fed , keep ‘em happy.
Wow. I am going to make this! My Czech mother would make fish soup . She would subscribe to Gourmet magazine. She would improvise on ingredients at times. I think I was the only 8 year old that would tell the school kids how great fish soup was! My Italian father quietly loved my mothers unconventional Italian recipes. So glad I found your channel.Thanks!
Hello Chef, thanks again for another great recipe. I have made many of your recipes and have to honestly say they have all turned out fantastic. Your instructions and tips on how to cook are spot on, easy to follow and always turn out well. Thank you for the guidance and recipes. Best Regards. ❤❤
THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜 AWESOME
Thank you for sharing this recipe and I love 😍 learning new recipes!and it looks delicious 😋!
Looks lovely
Oooh I wanna try this!
Thank you, Chef!
Excellent recipe. Made it 3 times so far and it was delicious each time. I substituted Japanese sweet potatoes for Yukon potatoes and omitted the leeks.
What kind of fish did you use? About the only decent fish that I have access to is cod and salmon unless I use lake fish like catfish.
@rneustel388 I typically use either cod or haddock in addition to wild caught shrimp. Sometimes add canned chopped clams. The canned clams allow for more fish stock.
Great method with searing fish first. It also removes the liquid that would come out, and thin the brorh/cream if added raw later.
you want that liquid it is all about that fish flavour
I just have some soup crooks lying around that I just bought yesterday 😅
I like to include good garden corn either straight off the cob or from my freezer. Anybody else?
That’s sounds like an excellent idea!!
SALIVATING!
I see myself making this sometime in the near future. I live in Alaska and subsistence fish, so my freezer is full of salmon, but I’m sure that will make a great chowder as well.
It absolutely will!
Sounds great, but I recommend avoiding sea salt which likely contains micro plastics and possibly other contamination. Deep mined salt such as Morton’s is pure.
I’ve been wondering tht
That is fantastic and with a little changes I can make it carnivore freely too. I bet that tasted great.
yes
How can the potatoes cook in such a short time? Unless I'm missing something, the fish went in straight after the potatoes and cooked for 5 minutes 🤔
No way Yukon Golds finish in 5 minutes. He missed something there. I'd precook them untill just tender, then add them to the fish.
Thanks for the great video. Have you ever used the better than bullion fish base? Would you recommend it? I have had really good results with their lobster and clam socks for other recipes.
I am so glad to know BTBouillon makes a fish base! Thank you!
They make excellent products. It seems the seafood base can be difficult to find but well worth the effort.
@@fellspoint9364Walmart sells the Better than Bouillon lobster base online.
Is there a replacement for Thyme? I really don't like it ... or is it better just to omit and not substitute with something else?
I used fresh dill chopped up. Just threw some in. Couple Tbls I suppose. Amazing!
I'm of the same opinion and either leave it out or use it very sparingly
Tarragon would be really good.
We live in Northwest Arizona where great fish isn’t easily accessible. Would this be good with a mix of salmon and cod?
For sure
For sure
I love the sound of your voice :)
I don’t see where I can click a link to print the recipe?? Am I missing something?
Press on show more, then copy and paste it on your emails or notepad. Then you can print them
I was watching some older videos, and I noticed a bracelet you used to wear. It said I AM SECOND. What does that mean? Is it a charity.
Why sea salt. Have you not heard of micro plastics?
Dude, there’s something in everything. You do you
@@ChefBillyParisi The point is that you specified “sea” salt for no identifiable reason. Why not say “salt” and let it go? Sea salt is poluted. Mined salt is better.
Looks great, but I'd argue a mashup of your recipe and mine would be perfect. HMU.
You lost me at the bacon 😔
Salt pork works great as well.
only 5 minutes for the potatoes to cook? They will be raw
That’s not what I said
@@ChefBillyParisi ok but I even just checked the website and it is written as 5 minutes?
I just checked again. It says to put in the potatoes, bring to a boil, add in fish and cook 5 minutes. Will the potatoes be done by then? If not, how long should the time be? Thanks!
666 views Mar 3, 2023
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This recipe is fantastic! Thanx, Chef Billy Parisi for the idea. I would like to use fewer celery stalks and add some carrots with the potatoes, leeks, and onions, too.
Same here on the carrots versus celery