Fish chowder with root vegetables
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 21 G., saturated fats 9 G., proteins 35 G., carbohydrates 42 G., fiber 6 G., cholesterol 105 mg, sodium 105 mg, sugar 10 G.
Calories 500, total fat 21 G., saturated fats 9 G., proteins 35 G., carbohydrates 42 G., fiber 6 G., cholesterol 105 mg, sodium 105 mg, sugar 10 G.
This chowder is made with clam juice, or canned clam broth, mixed with water and cream. It's filled with vegetables like potatoes, rutabaga, celery, and chunks of white fish. Cod, pollock, haddock, or hake—any firm white fish—can be used. Fried bacon adds a special flavor to the chowder. The rendered bacon fat is used to sauté the vegetables before cooking, imparting a pleasant smoky flavor to the creamy chowder. Serve each serving topped with green onions and crumbled bacon, along with oyster crackers or buns.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.6 kg cod, pollock, haddock or hake fillet, skinless
- 4 strips of bacon
- 1 tbsp unsalted butter
- 2 stalks of celery
- 4 green onions
- Half a large rutabaga (about 0.7 kg), peeled and diced
- 2 medium potatoes (about 340 g), peeled and cut into pieces
- 4-5 sprigs of thyme
- 1 bottle (240 ml) of clam juice
- 3/4 cup cream of any fat content
- 1.5 tbsp. oyster crackers or 4 crusty buns, for serving
We recommend
Recipes with similar ingredients: swede, potato, celery, cod, shellfish juice, green onions, bacon, cream, thyme
Cooking the dish according to the recipe:
- Place the bacon and butter in a Dutch oven or other medium heavy-bottomed pan. Cook over medium-high heat, turning occasionally, until the bacon is crisp, 6-8 minutes. Transfer to paper towels, discarding the fat.
- Meanwhile, chop the celery and shallot. Add the celery, rutabaga, potatoes, thyme, and all but 2 tablespoons of the green onions to the pan. Season with salt and pepper. Cook, stirring, until the vegetables are well coated with fat, 2-3 minutes.
- Pour in the clam juice and 3 cups of water, cover, and bring to a boil. Partially open the lid and simmer until the vegetables are tender, about 15 minutes.
- Cut the fish into 4-5 cm pieces; add to the pan along with the cream. Cover and simmer until the fish is cooked through but still flakes, about 2 minutes; season with salt and pepper to taste.
- Ladle the chowder into bowls; discard the thyme. Crumble the bacon and sprinkle it over the chowder along with the reserved green onions. Serve with oyster crackers or buns.
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