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.