Italian Soups > Italian Fish Soups > Italian Stockfish Soups

Stockfish and Potato Chowder Recipe

Ingredients with Measurements:
- 1 lb stockfish, soaked overnight and cut into small pieces
- 4 cups potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish

Special Equipment Needed:
- Large pot
- Immersion blender (optional)

Step-by-Step Instructions:
1. In a large pot, heat the butter and olive oil over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the stockfish and potatoes and stir to combine.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce heat to low and simmer for 20-25 minutes or until the potatoes are tender.
6. Using an immersion blender, blend the soup until smooth (optional).
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Garnish with fresh parsley and serve hot.

- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories: 420
- Fat: 25g
- Carbohydrates: 38g
- Protein: 15g
- Sodium: 800mg
- Fiber: 4g

Substitutions for ingredients:
- Cod or haddock can be used instead of stockfish.
- Half-and-half can be used instead of heavy cream.
- Vegetable oil can be used instead of olive oil.

- Add diced carrots and celery for extra flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Add corn or peas for a pop of color and texture.

Tips and Tricks:
- Soak the stockfish overnight to remove excess salt.
- Use a sharp knife to cut the stockfish into small pieces.
- Use an immersion blender to make the soup smoother and creamier.

Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- Reheat on the stove over low heat until heated through.

Presentation Ideas:
- Serve in a bread bowl for a rustic presentation.
- Top with croutons or bacon bits for added texture.

- Fresh parsley
- Croutons
- Bacon bits

- Crusty bread
- Salad

Suggested Side Dishes:
- Garlic bread
- Roasted vegetables

Troubleshooting Advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.

Food Safety Advice:
- Make sure the stockfish is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food History:
- Stockfish is a traditional Norwegian and Icelandic dish that dates back to the Viking era.

Flavor Profiles:
- Savory
- Creamy
- Salty

Serving Suggestions:
- Serve hot with a side of crusty bread and a salad.

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Region: Norwegian

Taste: Savory, Salty, Creamy, Fishy, Potato, Potato-Y