COPPER🇧🇲 Bermuda
Fish chowder recipe
A creamy, hearty chowder bursting with fresh fish flavors.
Ingredients
- 500 g fish fillets
- 300 g potatoes
- 1 onion
- 2 celery
- 2 carrots
- 750 ml fish stock
- 250 ml heavy cream
- 50 g butter
- 1 tsp salt
- 1 tsp black pepper
How to make Fish chowder
- Melt 50 g of butter in a large pot over medium heat until bubbling.
- Chop 1 onion, 2 celery sticks, and 2 carrots; add them to the pot and sauté for 5-7 minutes until softened.
- Stir in 300 g of diced potatoes into the pot; then pour in 1 liter of fish stock and bring to a boil.
- Reduce the heat to low and let the chowder simmer for 15-20 minutes, until the potatoes are tender.
- Gently add 500 g of fish fillets to the pot, along with 250 ml of heavy cream.
- Cook for another 5-7 minutes, ensuring the fish is cooked through.
- Season the chowder with salt and black pepper to taste before serving.
- Ladle the chowder into bowls and enjoy hot.
What is Fish chowder?
Fish chowder is a traditional dish from Bermuda, simmered in one pot, and takes about 45 minutes from start to finish. It is built around fish stock, fish fillets and potatoes. The recipe below uses 10 ingredients and is written out step by step.
How long does Fish chowder take?
At 45 minutes it is quicker than 69% of the 588 dishes in Copper's atlas. Copper's atlas has 3 dishes built on fish stock. The method runs to 8 steps, the longest being 15 minutes.
Any tips for making Fish chowder?
Use fresh fish for the best flavor in your chowder.
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