James Martin’s Fish Chowder is a comforting, creamy soup that’s brimming with the flavors of the sea. This hearty dish combines tender chunks of fish, smoky bacon, and vegetables in a rich, velvety broth. Perfect for a cozy dinner, this chowder is quick to make and packed with nutrients.
What is James Martin’s Fish Chowder?
James Martin’s Fish Chowder is a rich and flavorful soup that features fresh fish, smoky bacon, and a medley of vegetables in a creamy broth. The dish is lightly seasoned with herbs and spices, making it a wholesome and satisfying option for seafood lovers.
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Why You Should Try This Recipe
- Comforting and Hearty: A perfect warm dish for cold days.
- Packed with Flavor: Smoky bacon and fresh fish enhance the soup.
- Quick to Make: Ready in under an hour.
- Nutritious and Filling: Loaded with protein and vegetables.
- Customizable: Easy to adapt to different types of fish or shellfish.
Ingredients Needed to Make James Martin’s Fish Chowder
- 2 tbsp Unsalted Butter: For sautéing and richness.
- 100g (3.5 oz) Smoked Bacon (chopped): Adds a smoky depth of flavor.
- 1 Large Onion (finely chopped): Sweetens and balances the dish.
- 2 Celery Stalks (diced): Adds crunch and freshness.
- 1 Large Potato (peeled and diced): Thickens the chowder and adds texture.
- 500ml (2 cups) Fish Stock: Forms the base of the broth.
- 250ml (1 cup) Whole Milk: Adds creaminess to the chowder.
- 250ml (1 cup) Double Cream: Makes the soup rich and velvety.
- 300g (10 oz) White Fish (e.g., cod, haddock, or pollock): Adds protein and flavor.
- 100g (3.5 oz) Fresh Corn Kernels or Frozen Corn: Adds sweetness and texture.
- 1 Bay Leaf: Enhances the depth of flavor.
- 1 tsp Fresh Thyme Leaves (or 1/2 tsp dried thyme): For a subtle herbal note.
- Salt and Black Pepper (to taste): For seasoning.
- Chopped Fresh Parsley: Optional, for garnish.
Equipment Needed
- Large Pot or Dutch Oven: For cooking the chowder.
- Wooden Spoon: For stirring.
- Ladle: For serving.
Instructions to Make James Martin’s Fish Chowder
Step 1. Sauté the Bacon and Vegetables
- In a large pot, melt the butter over medium heat. Add the chopped bacon and cook until crispy.
- Add the onion and celery, and sauté for 5 minutes until softened.
Step 2. Add the Potato and Stock
- Stir in the diced potato and cook for 2 minutes.
- Pour in the fish stock and add the bay leaf and thyme. Bring to a simmer and cook for 10-12 minutes, or until the potato is tender.
Step 3. Add the Milk, Cream, and Corn
- Lower the heat and stir in the milk and double cream. Add the corn kernels and cook for 5 minutes.
Step 4. Add the Fish
- Cut the white fish into bite-sized chunks and add it to the pot. Simmer gently for 5-7 minutes, or until the fish is opaque and cooked through.
Step 5. Season and Serve
- Remove the bay leaf and season the chowder with salt and black pepper to taste.
- Ladle the chowder into bowls, garnish with chopped parsley, and serve hot with crusty bread or oyster crackers.
What Goes Well with Fish Chowder
- Crusty Bread: Perfect for soaking up the creamy broth.
- Oyster Crackers: A classic accompaniment.
- Green Salad: Adds freshness and balance.
- Grilled Vegetables: Complements the richness of the soup.
- Chilled White Wine: Pairs beautifully with the seafood flavors.
Expert Tips for Making the Best Fish Chowder
- Use Fresh Fish: Fresh, firm fish ensures the best flavor and texture.
- Don’t Overcook the Fish: Add the fish toward the end to keep it tender.
- Balance the Creaminess: Adjust the ratio of milk to cream to suit your preference.
- Enhance the Flavor: A splash of dry white wine can elevate the broth.
- Customize the Vegetables: Add carrots, leeks, or peas for variety.
Easy Variations of James Martin’s Fish Chowder
- Add Shellfish: Include shrimp, scallops, or clams for a seafood twist.
- Spice it Up: Add a pinch of cayenne or smoked paprika for heat.
- Make it Lighter: Replace cream with more milk or a non-dairy alternative.
- Use Smoked Fish: Swap white fish for smoked haddock for a bolder flavor.
- Include Herbs: Fresh dill or chives add a bright, herbal touch.
Best Practices to Store Fish Chowder
- Refrigerate: Store in an airtight container in the fridge for up to 2 days.
- Freeze: Freeze in portions for up to 2 months. Note that the texture of the cream may change slightly when thawed.
- Reheat Gently: Warm on the stovetop over low heat, stirring frequently to prevent curdling.
Nutrition Value (per serving)
- Calories: 350
- Carbohydrates: 20g
- Protein: 25g
- Fat: 18g
- Fiber: 3g
- Sugar: 6g
Final Words
James Martin’s Fish Chowder is a heartwarming, creamy dish that’s ideal for cozy dinners or special occasions. With its rich flavors and tender chunks of fish, this chowder is a satisfying and versatile recipe that’s sure to become a family favorite. Enjoy it with crusty bread and a touch of fresh parsley for the ultimate seafood experience!
More By British Baking Recipes
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James Martin Fish Chowder
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: British
Description
James Martin’s Fish Chowder is a rich and flavorful soup that features fresh fish, smoky bacon, and a medley of vegetables in a creamy broth. The dish is lightly seasoned with herbs and spices, making it a wholesome and satisfying option for seafood lovers.
Ingredients
Scale
- 2 tbsp Unsalted Butter: For sautéing and richness.
- 100g (3.5 oz) Smoked Bacon (chopped): Adds a smoky depth of flavor.
- 1 Large Onion (finely chopped): Sweetens and balances the dish.
- 2 Celery Stalks (diced): Adds crunch and freshness.
- 1 Large Potato (peeled and diced): Thickens the chowder and adds texture.
- 500ml (2 cups) Fish Stock: Forms the base of the broth.
- 250ml (1 cup) Whole Milk: Adds creaminess to the chowder.
- 250ml (1 cup) Double Cream: Makes the soup rich and velvety.
- 300g (10 oz) White Fish (e.g., cod, haddock, or pollock): Adds protein and flavor.
- 100g (3.5 oz) Fresh Corn Kernels or Frozen Corn: Adds sweetness and texture.
- 1 Bay Leaf: Enhances the depth of flavor.
- 1 tsp Fresh Thyme Leaves (or 1/2 tsp dried thyme): For a subtle herbal note.
- Salt and Black Pepper (to taste): For seasoning.
- Chopped Fresh Parsley: Optional, for garnish.
Instructions
Step 1. Sauté the Bacon and Vegetables
- In a large pot, melt the butter over medium heat. Add the chopped bacon and cook until crispy.
- Add the onion and celery, and sauté for 5 minutes until softened.
Step 2. Add the Potato and Stock
- Stir in the diced potato and cook for 2 minutes.
- Pour in the fish stock and add the bay leaf and thyme. Bring to a simmer and cook for 10-12 minutes, or until the potato is tender.
Step 3. Add the Milk, Cream, and Corn
- Lower the heat and stir in the milk and double cream. Add the corn kernels and cook for 5 minutes.
Step 4. Add the Fish
- Cut the white fish into bite-sized chunks and add it to the pot. Simmer gently for 5-7 minutes, or until the fish is opaque and cooked through.
Step 5. Season and Serve
- Remove the bay leaf and season the chowder with salt and black pepper to taste.
- Ladle the chowder into bowls, garnish with chopped parsley, and serve hot with crusty bread or oyster crackers.
