Ingredients with Measurements:
- 1 lb haddock fillets, skin removed and cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 4 cups fish or vegetable broth
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- Salt and black pepper, to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender or regular blender (optional)
Step-by-Step Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the celery and carrots and cook for another 5 minutes, stirring occasionally.
3. Add the smoked paprika, cumin, coriander, and cayenne pepper and stir to combine.
4. Pour in the fish or vegetable broth and bring to a simmer. Add the haddock pieces and cook for 5-7 minutes, or until the fish is cooked through.
5. Using an immersion blender or regular blender, puree about half of the soup until smooth. This will help thicken the chowder.
6. Stir in the heavy cream, parsley, and chives. Season with salt and black pepper to taste.
7. Serve hot, garnished with additional herbs if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 24g
Carbohydrates: 12g
Protein: 21g
Sodium: 800mg
Substitutions for ingredients:
- Instead of haddock, you can use any white fish such as cod, tilapia, or halibut.
- If you don't have smoked paprika, you can use regular paprika or omit it altogether.
- You can substitute the heavy cream with half-and-half or whole milk for a lighter version.
Variations:
- Add diced potatoes to the chowder for a heartier meal.
- Use different herbs such as thyme or tarragon instead of parsley and chives.
- Add a can of corn or a handful of frozen peas for extra texture and flavor.
Tips and Tricks:
- Be sure to remove the skin from the haddock fillets before cooking.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- Adjust the amount of cayenne pepper to your liking. If you prefer a milder chowder, use less or omit it altogether.
Storage Instructions:
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the chowder in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the chowder in individual bowls and garnish with a sprig of fresh herbs.
Garnishes:
Fresh herbs such as parsley, chives, or thyme.
Pairings:
Crusty bread or oyster crackers make a great accompaniment to this chowder.
Suggested Side Dishes:
A simple green salad or roasted vegetables would pair well with this chowder.
Troubleshooting Advice:
- If the chowder is too thick, add a splash of broth or milk to thin it out.
- If the chowder is too thin, puree more of the soup until smooth to thicken it up.
Food Safety Advice:
Be sure to cook the fish until it is fully cooked through to avoid any foodborne illnesses.
Food History:
Chowder is a traditional seafood soup that originated in the coastal regions of France and England.
Flavor Profiles:
This chowder is smoky, spicy, and creamy with a hint of sweetness from the carrots.
Serving Suggestions:
Serve this chowder as a main course for lunch or dinner.
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