Fish chowder

March 20, 2011
Author Notes

If you have leftover fish, the best thing to do with it is to make a chowder. Reheated fish usually can taste awful, but in a milk chowder, it can get better! This is the latest version I created, which we are enjoying, despite the boiling-all-over the stove disaster. —Sagegreen

  • Serves 4
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, chopped
  • 1 pound cooked fish such as salmon and swordfish
  • 1 quart whole milk
  • 2 red bliss potatoes, sliced into eights
  • 1 stalk of celery, sliced nickel thin
  • a sprig of fresh thyme
  • 1 teaspoon Maldon salt flakes or kosher salt, to taste
  • 1/2 teaspoon black peppercorns, fresh milled
  • handful of mixed fresh herbs, including parsley and dill
In This Recipe
  1. Heat the butter in a Dutch oven over medium high heat. Add the chopped onion and saute until translucent. Lower the heat.
  2. Stir in the fish. Pour in the milk. Add the potatoes, celery, and thyme. If you have some leek and fennel bulb slice them thinly and throw them in, too. Bring to a slow simmer for 20 minutes, cover, but do not boil (and don't forget about this, or you might return to a stove-top-boiled-over-mess which will take you hours to clean up). Season with salt and pepper. Add half of the chopped fresh herbs. Continue to cook until the vegetables are tender. Let cool and refrigerate. This ages well overnight. To serve, heat gently and garnish with the remaining chopped fresh herbs.

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