Smoked Fish Chowder Food

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SMOKY FISH CHOWDER



Smoky Fish Chowder image

This chowder is a more complex and smoky interpretation of a classic New England fish chowder. Made with hot smoked paprika and a little Vermouth or white wine, it's got more spunk than a simpler, more authentic recipe, without losing the spirit of the sea. If you can't find fish stock, you can substitute bottled clam juice, or even a good, flavorful vegetable stock. Either way, you'll end up with perfectly balanced bowl of soup that needs nothing more than perhaps a few crackers on the side to make it shine.

Provided by Melissa Clark

Categories     dinner, main course

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 11

3 ounces bacon (about 3 to 4 slices), diced
3 tablespoons unsalted butter
2 medium leeks, white and light- green parts, thinly sliced
3/4 teaspoon kosher salt, more as needed
1/4 teaspoon hot smoked paprika
1/4 cup dry white vermouth or white wine
2 cups fish stock, store-bought or homemade
1/2 pound fingerling potatoes, sliced into 1/4-inch rounds
3 thyme sprigs
2 cups whole milk
10 ounces flaky white fish, such as flounder or cod, cut into 2-inch chunks

Steps:

  • In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
  • Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
  • Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 979 milligrams, Sugar 9 grams, TransFat 0 grams

SMOKED FISH CHOWDER



Smoked Fish Chowder image

Although we feature smoked fish in this chowder, the recipe works equally well with fresh fillets of such white fish as cod, haddock, halibut, or snapper.

Categories     Soup/Stew     Milk/Cream     Fish     Herb     Onion     Potato     Bacon     Corn     Lima Bean     Winter     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 13

3 slices bacon, chopped
2 medium onions, chopped
1 1/2 pounds russet (baking) potatoes
2 celery ribs, chopped
1 1/2 cups chicken broth
1 1/2 cups water
a 10-ounce package frozen baby lima beans
a 10-ounce package frozen corn
2 teaspoons cornstarch
1 1/2 cups half-and-half or milk
1 to 2 teaspoons Worcestershire sauce
1 pound finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces
3 tablespoons minced fresh parsley leaves or fresh dill

Steps:

  • In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.
  • In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. (If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.) Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered.) Reheat gently.

FISH CHOWDER



Fish Chowder image

Provided by Food Network Kitchen

Categories     appetizer

Number Of Ingredients 0

Steps:

  • Make Potato Chowder (below) with just 2 ounces bacon. Omit sage; swap the cream with half-and-half. Add 1 pound white fish chunks and 1/2 pound flaked smoked trout during the last 5 minutes of cooking.
  • Potato Chowder Saute 4 ounces chopped bacon; add 2 tablespoons butter, 2 sliced leeks and 2 teaspoons each sage and thyme. Add 4 cups chicken broth, 1 1/2 cups cream, a bay leaf and 3 chopped potatoes. Simmer until tender; top with chives.
  • See all 50 Easy Soups

SCARFIES SMOKED FISH CHOWDER



Scarfies Smoked Fish Chowder image

Make and share this Scarfies Smoked Fish Chowder recipe from Food.com.

Provided by scarfie

Categories     Chowders

Time 25m

Yield 1 POTFUL, 6 serving(s)

Number Of Ingredients 14

2 cups diced raw potatoes
3/4 cup finely chopped onion
1/2 cup diced celery
2 teaspoons salt
3 cups water
225 g smoked fish fillet, flaked
4 tablespoons butter
4 tablespoons flour
1/4 teaspoon pepper
1/2 teaspoon mustard
1 1/2 teaspoons Worcestershire sauce
2 cups milk
1 1/2 cups grated cheese
1 cup canned tomatoes or 1 cup cooked tomatoes

Steps:

  • Place potatoes, onions, celery, 1/2 salt and all the boiling water in a deep saucepan.
  • Add the flaked fish and simmer with lid on for 10 minutes.
  • While this cooks, melt butter in small saucepan. Add flour and remaining salt, pepper, mustard, Worcestershire sauce and milk.
  • Cook, stirring, until thick; add cheese.
  • Stir until melted.
  • Add sauce to fish and veggie mixture; stir until smooth and then add tomatoes.
  • Season if necessary and serve with fresh bread rolls.

SWEETCORN & SMOKED HADDOCK CHOWDER



Sweetcorn & smoked haddock chowder image

Keep smoked haddock fillets and sweetcorn in the freezer, and add a few storecupboard staples for this tasty chowder

Provided by Good Food team

Categories     Dinner, Soup

Time 30m

Number Of Ingredients 8

knob of butter
2 rashers of streaky bacon , copped
1 onion , finely chopped
500ml milk
350g potato (about 2 medium) cut into small cubes
300g frozen smoked haddock fillets (about 2)
140g frozen sweetcorn
chopped parsley , to serve

Steps:

  • Heat the butter in a large saucepan. Tip in the bacon, then cook until starting to brown. Add the onion, cook until soft, then pour over the milk and stir through the potatoes. Bring to the boil, then simmer for 5 mins.
  • Add the haddock, then leave to gently cook for another 10 mins. By now the fish should have defrosted so you can break it into large chunks. Stir through the sweetcorn, then cook for another few mins until the fish is cooked through and the sweetcorn has defrosted. Scatter over parsley, if using. Serve with plenty of crusty bread.

Nutrition Facts : Calories 550 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 3.92 milligram of sodium

RIKI'S SMOKED FISH CHOWDER



Riki's Smoked Fish Chowder image

a wonderful fish soup, make it thin as an entree, make it thick and serve with bread as a main meal. from my mate Kaylene. I use this as a base for seafood crepes, GREAT

Provided by mummamills

Categories     Chowders

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 large smoked fish fillets (haddock or cod)
2 cups potatoes, diced
1 cup celery, diced
1 large carrot, diced
1 onion, diced
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 cup tasty cheese
mustard (to taste)
1 tablespoon Worcestershire sauce

Steps:

  • Put all the veggies in a large stock pot.
  • Cover with water; add a tablespoon stock powder. (Or use fish or chicken stock).
  • Simmer until soft.
  • Place 2 large smoked cod, or haddock fillets, skin side up, on top of the vegies and simmer about 15 minutes.
  • In a frypan, make up a thick white sauce using ABOUT 3 tablespoons butter and flour, and 2 cups milk.
  • Add one teaspoon mustard, (I like seeded mustard).
  • One tablespoon Worcestershire sauce.
  • One cup tasty cheese.
  • And fresh black pepper to taste.
  • Stir the soup to break up the fish, and add the cheese sauce, stir to combine.
  • Opt; I like to add about a cup of chopped peeled green prawns when I add the cheese sauce.
  • You can add any other vegetables that you have on hand; this is just the BASIC recipe.

SMOKED-FISH CHOWDER



Smoked-Fish Chowder image

We love Bar Harbor clam juice, which has no salt added and a gentle, briny flavor. It's a good stand-in for when you don't want to bother making fish stock (i.e., most of the time).

Provided by Claire Saffitz

Categories     Bon Appétit     Soup/Stew     Fish     Chowder     Potato     Bacon     Leek     Buttermilk     Dinner

Yield 4 servings

Number Of Ingredients 13

2 Tbsp. unsalted butter
4 oz. bacon, chopped
1 medium onion, chopped
1 medium leek, halved lengthwise, thinly sliced crosswise
2 celery stalks, chopped
2 bay leaves
1 lb. small red potatoes, scrubbed, quartered
4 cups no-salt-added clam juice
1 lb. hot-smoked trout, skin removed, flesh broken into small pieces
1 cup buttermilk, room temperature
½ cup heavy cream, room temperature
Kosher salt, freshly ground pepper
Trout roe (for serving; optional)

Steps:

  • Heat butter in a large Dutch oven or other heavy pot over medium-low. Add bacon and cook, stirring often, until brown and crisp, 8-10 minutes. Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8-10 minutes.
  • Add potatoes and clam juice to pot; season lightly with salt and generously with pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10-15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot. Add trout and buttermilk and simmer about 5 minutes (to give flavors time to blend together). Taste and season with more salt and pepper as desired. Remove from heat and stir in cream.
  • Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.
  • Do Ahead
  • Chowder can be made 2 days ahead. Let cool; cover and chill. Reheat gently over low before serving.

SMOKY COD AND PARSNIP CHOWDER



Smoky Cod and Parsnip Chowder image

A wonderful New England creation, merging the sweetness of parsnips with a smoky cod broth. Good fish alternatives include haddock, pollack, cusk, or whiting. Smoked haddock and smoked pollack are good substitutes for the smoked cod. Use 1 1/2 pounds fresh cod alone if no lightly smoked fish is available. Great on cool Autumn evenings! Serve with hot, crusty bread and garnish with fresh chives.

Provided by Wendy

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Yield 7

Number Of Ingredients 12

1 pound cod fillets
½ pound lightly smoked cod, skin and bones removed
½ lemon
1 sprig fresh thyme
1 pound parsnip, chopped
½ pound potatoes
3 tablespoons butter
1 onion, chopped
1 cup milk
1 cup heavy whipping cream
salt to taste
ground black pepper to taste

Steps:

  • If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.
  • In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.
  • While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.
  • In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender.
  • Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.
  • Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 22.2 g, Cholesterol 101.1 mg, Fat 19.2 g, Fiber 4.6 g, Protein 22.8 g, SaturatedFat 11.6 g, Sodium 437.4 mg, Sugar 5.7 g

SMOKED HADDOCK CHOWDER



Smoked Haddock Chowder image

A simple and delicious fish soup made with smoked haddock, potatoes, stock, cream, and parsley. Serve small portions as a starter or double the quantity and serve as an impressive main course.

Provided by Ita

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 50m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, diced
1 large carrot, peeled and diced
1 ½ teaspoons chopped fresh thyme
3 ¼ cups fish stock
14 ounces smoked haddock
2 large potatoes, quartered
⅓ cup light cream
salt and freshly ground pepper to taste
2 tablespoons chopped fresh parsley

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add onion and carrot; cook and stir until slightly softened, about 5 minutes. Stir in thyme. Pour in fish stock.
  • Stir smoked haddock into the saucepan; cook for 5 minutes. Transfer to a plate using a slotted spoon. Add potatoes to the saucepan; cook until tender, about 15 minutes. Return the haddock to the saucepan. Pour in cream and cook until heated through, about 5 minutes.
  • Season chowder with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 307.8 calories, Carbohydrate 37.5 g, Cholesterol 56.2 mg, Fat 5.5 g, Fiber 5.1 g, Protein 26.8 g, SaturatedFat 0.9 g, Sodium 737.2 mg, Sugar 3.6 g

SMOKED HADDOCK CHOWDER



Smoked haddock chowder image

This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread

Provided by Thane Prince

Categories     Soup, Supper

Time 1h5m

Number Of Ingredients 13

450g smoked cod or smoked haddock (undyed)
1 bay leaf
2 tbsp light olive oil
50g butter
2 onions , finely chopped
2 leeks , halved lengthways and thinly sliced
3 celery sticks, thinly sliced
sweetcorn kernels from 1 corn-on-the-cob, or 140g/5oz frozen sweetcorn
900g potato , peeled and diced
3 garlic cloves , crushed with 1 tsp sea salt
2 tsp chopped fresh thyme or ½ tsp dried thyme
600ml milk
chopped fresh parsley , for sprinkling

Steps:

  • Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
  • Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
  • Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.42 milligram of sodium

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  • In a heavy-based pot, heat olive oil over a medium heat. Add potato, spring onion, garlic and smoked paprika and cook, stirring, for 5 minutes.
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From craftycookingmama.com


SMOKED FISH CHOWDER | RNZ RECIPES
Method. Put the oil and the butter in a large (preferably non-stick) pot over medium heat. Cut the peeled onion into small cubes, put in the pot, add the finely chopped garlic, and stir well. Add the bacon, cut in pea-sized cubes, and stir again. Cut the celery, carrot and potatoes into similar cubes, add to the pot with the hot water, cover ...
From rnz.co.nz


SMOKED FISH CHOWDER – JACS HEALTHY RECIPES
Directions. Place the peppercorns, bay leaf and fish in a saucepan. Pour in the milk and stock and bring to a gentle simmer. Continue to simmer gently until just cooked through, about 6–8 minutes. Remove the fish from the pan and set aside, reserving the cooking liquid. Meanwhile in a wide lidded frying pan (skillet), heat the oil over a low ...
From jacshealthyrecipes.com


RECIPE: SMOKED FISH CHOWDER - FAST & FABULOUS FOOD
SMOKED FISH CHOWDER (Serves 6) Ingredients: 3 medium sized leeks, white and tender green parts only, cleaned and shredded. 1 fat clove of garlic, finely chopped . 8 oz (228g) of lean smoked bacon, pancetta or ham, chopped. 1/2 teaspoon of dried marjoram. 2 tablespoons of extra-v olive oil. 28 oz (800g) of chopped canned tomatoes including all their …
From edibletcetera.com


SMOKED FISH CHOWDER FOOD- WIKIFOODHUB
SMOKED FISH CHOWDER FOOD. We love Bar Harbor clam juice, which has no salt added and a gentle, briny flavor. It's a good stand-in for when you don't want to bother making fish stock (i.e., most of the time). Provided by Claire Saffitz. Categories Bon Appétit Soup/Stew Fish Chowder Potato Bacon Leek Buttermilk Dinner. Yield 4 servings. Number Of Ingredients 13. Ingredients; …
From wikifoodhub.com


SMOKED FISH CHOWDER – JAC'S RECIPES
Smoked Fish Chowder. 319 cals. high protein / low carb / low fat Print recipe >> Serves 4 • Ready in 30m . 10 black peppercorns 1 bay leaf 400g (14.1oz) smoked haddock (392 cals) 500ml (17.6oz) milk (semi-skimmed) (245 cals) 500ml (17.6oz) vegetable stock, fresh or made with 1 cube (35 cals) 1 tsp olive oil (41 cals) 4 leeks (160 cals) 500g (17.6oz) new potatoes (405 …
From jacsrecipes.com


SMOKED FISH CHOWDER RECIPE | BON APPéTIT
Smoked Fish Chowder. By Brooke Dojny and Melanie Barnard. Photography by Angie Norwood Browne. January 31, 2001. 5.0 (1) Read Reviews Ingredients. 2 Servings. 1. tablespoon butter. 2. cups chopped ...
From bonappetit.com


COD AND SMOKED OYSTER CHOWDER - ALL INFORMATION ABOUT ...
Smoked Cod Chowder - Easy, Delicious And GLUTEN FREE new www.recipewinners.com. Poaching the cod in a heavy-based pan place cod with parsley, bay leaves, peppercorns and pour milk over simmer gently over medium to low heat for 10-12 minutes turn the heat off and let fish infuse in the milk whilst you prepare the chowder Chowder fry bacon in pan till crispy - set …
From therecipes.info


SMOKED FISH CHOWDER RECIPE | MYRECIPES
Melt the butter in a large heavy saucepan. Add the onion and celery and stir over moderately high heat for about 5 minutes. Add the potatoes and thyme and cook until just …
From myrecipes.com


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