Make Ahead
Blushing New England Fish Chowder with Cusk
Popular on Food52
53 Reviews
janchristensenheller
August 28, 2022
I love this recipe. It is delicious. Had never tasted or cooked Cusk so it was an adventure on all fronts. I added a bit more potato and used Italian hot sausage because I had it.
Julieek
August 31, 2018
This was outstanding and reminded me a bit of my favorite Korean codfish stew. It didn't make a huge mess either, which is always a plus.
Ryan A.
November 1, 2017
Can't wait to make this for a dinner party this weekend. Besides crusty bread, any good side recommendations? A salad? Something else?
Karen
September 28, 2017
Thanks, lighthouse6! I made it with red shrimp last night, which was good, but will definitely try it with salmon or cod next time.
Karen
September 27, 2017
Has anyone tried this with fresh wild salmon? We're getting great deals now on Alaskan coho salmon, and I've been trying to come up with different ways to make it. Thanks for your thoughts.
lighthouse6
September 28, 2017
Yes, I have and it was awesome : ) Pacific, wild caught goodness in a terrific soup base.
Alexis M.
December 3, 2016
I've now made this chowder 5 times, and it is a hit every. single. time. One of my favorite recipes of all time. This is not hyperbole, and an "honor" I bestow on only a few recipes. I have been reading cookbooks since age 5 and cooking regularly since 12 - I'm now 34. Top 5 favorite recipe, all time.
SylMer
December 7, 2015
Was so delicious! my husband made it and was super impressed with himself (made with: true cod, mussels, scallops).
ReeceAmy
November 13, 2015
This was AMAZING!!! Thanks so much for the recipe. I deviated slightly - used halibut and a couple of lobster tails. I'm sure I violated the fish chowder creed when I added some peas. Can't wait to make another batch!
cheese1227
December 7, 2015
Peas add color and I am sure their sweetness played off the smoked paprika beautifully.
Erika M.
October 12, 2015
Wow! This is a perfect chowder. It's beautiful, filling, and flavorful. We loved it so much we had leftovers for breakfast. Even better that it required minimal prep, making this an easy and comforting weeknight dinner.
Jason W.
September 19, 2015
This was fantastic. I used fresh red pepper because I didn't have time. I substituted the cream for coconut milk, and it worked extremely well.
Sixblade K.
September 10, 2015
I've tried some pretty amazing recipes on Food52, but im hard pressed to recall one that tasted better. Truly exquisite dish.
cheese1227
September 10, 2015
Holy moly!! I am honored! Thanks for letting me know that you liked it so much.
Karen D.
July 27, 2015
Fantastic! I freeze my shrimp shells rather than discarding, so I had a large supply to make the fish stock without adding shrimp. Along with one filet of cod, I did add 5 scallops cut in quarters as well as 6oz of crab claws, which I think sweetened the soup perfectly. I used pancetta as my meat base, which made a nice crispy topping, and I roasted my own red pepper. This was perhaps the best seafood chowder I ever tasted!
Shortrib
May 12, 2015
This chowder rocks! I am guilty of a couple of substitutions including - mea culpa - chicken instead of fish stock. I used left-over gurnard fillets (pan-fried from previous night) and added a handful of prawns. The biggest change was chipotle chiles since I didn't have roasted red peppers on hand. I used two chilis and it was pretty hot, but we were both in chowder heaven. Thanks for the inspiration! Next time I'll do it straight since I'm sure it's also terrific with the roasted peppers.
Burf
January 26, 2015
This was fantastic! Made it as-written and I wouldn't change a thing. I made a fish stock (my fish guy gave me a bunch of branzino heads and bones), and even though the stock turned out "aromatic" (read fishy), the resulting soup wasn't overwhelming. Well done with this recipe!
pattyrat
January 13, 2015
This is a great recipe, since it allows for substitutions and still produces delicious flavor and balance. I used what I had on hand - bacon instead of chorizo, Pomi chopped tomatoes (drained well) instead of red peppers, and red-skinned potatoes instead of Russet. Turned out beautifully. Since I have a freezer full of fish, I will definitely be making this again!
Soleil
December 1, 2014
The golden gorgeous hue of that soup could also be enhanced by adding a little bit of saffron to the mixture....thats what I would do!
Tania -.
November 23, 2014
This was my second time making your wonderful recipe after finding your blog today. I lived in Brunswick and the midcoast for years before moving to Higgins Beach. With shrimp season cancelled for the second year in a row and new scallop restrictions, we need more recipes like this! Tania
lighthouse6
October 12, 2014
I made this for a dinner party of 14. Everyone loved it! I added a bunch of large peeled shrimp, two types of shrimp and a few chipotles in adobo : )
Steph
September 20, 2014
I am dying to make this, but I am allergic to shellfish. :( I can eat fish and I think I will give it a go with a homemade fish stock. Has anyone tried this without any shellfish? Any suggestions?
cheese1227
September 21, 2014
I make it without shellfish all the time. Just you a stock (either homemade fish stock or vegetable) that you trust has no shellfish in it.
Lisa R.
September 18, 2014
I made this for dinner this evening, it was really tasty thanks for a lovely recipe. Like some of the others here I added in a few shrimp.
onetinyspark
August 28, 2014
I just made this for dinner to share with my husband, and oh my gosh it is it amazing. Thank you so much for this recipe! The only thing I did differently is switch out the white fish for shrimp. And that was only because of a good deal at our local market. Oh - and I used Yukon Gold potatoes. Delicious!
cheese1227
August 28, 2014
So glad it worked well for you. What size were the shrimp and how long did t he need to cook in the broth?
onetinyspark
August 29, 2014
I believe they were extra-large or jumbo - to be honest I cannot quite remember! And they cooked in the broth for about 5 minutes - they pinked up really quickly.
Debora R.
August 19, 2014
I have been looking for a spicier chowder for my husband and can't wait to try this one, when it cools down!
zEmfIrKa
August 19, 2014
Made it over the weekend - delicious! The whole family loved it and it was quite easy. :) I did a mix of cod and shrimp, and substituted chorizo for bacon.
cheese1227
August 19, 2014
Fabulous!!! So pleased it it on the trip eta of easy, adaptable and enjoyed by all.
Tracy O.
August 18, 2014
I cook often, but I'm totally new to ANY sort of fish recipe. This is probably a dumb question, but do I need to make my own seafood stock, or can I buy it somewhere? Thank you so much! This looks delicious.
cheese1227
August 18, 2014
You can certainly buy it. Go to the fish counter where you shop and ask for a recommendation on the best they have on offer at that store. I like Bar Harbor Fish Stock the best and Kitchen Basics. You can use claim juice too but that is pretty strongly tasting of class so cut it with veggie broth.
krystine
August 17, 2014
I would love to make this soup but my boyfriend is allergic to dairy. Any recommendations for a substitution for the cream?
Kevin F.
August 17, 2014
Coconut cream / milk can be used, and there are other tricks on the internet, but this is probably the option I would choose.
cheese1227
August 17, 2014
If you add an extra cup of stock and an extra half cup of diced of potatoes, just before you slip the fish into the pot, remove a cup of potatoes and stock and puree that really well. Once the fish is cooked, stir the puree in to thicken the chowder. It's not 100 percent the same but that is generally how I deal with lactose issues when serving this.
Leslie
August 17, 2014
Thank you for this recipe and for the flavor tips. I am making this soup tonight. Now the serious question is . . . who will I invite over to break bread and enjoy this soup with me? Thank you again.
Leslie
August 17, 2014
You are too sweet to read all our comments. I'm a new fan of yours and look forward to following future posts. I invited my son and his new girlfriend. Moms have to stay quiet in the background as these "things" develop, but she's a wonderful young lady and now she thinks I can cook. LOL Thanks.
Kevin F.
August 17, 2014
Made this last night, doubling the recipe and followed all but the sausage. Got very close with a Portuguese chourico. Extremely good. We will definitely make this again as the entire family enjoyed this. Make sure you have loads of crusty bread to sop up the yummy broth!
cheese1227
August 17, 2014
Excellent Kevin! So pleased it was a hit for your family! Love chourico! I have done it as well with andouille.
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