Grilled Fish Chowder
By Sue Lau | Palatable Pastime
As stated above, this grilled fish chowder is made with an easy to grill fish, adding it in to your chowder in two steps. You can make the chowder on the stove, or if you have a cast-iron dutch oven, you can also cook it in the pot on the grill top.
Welcome again to Soup Saturday Swappers! Each month my blogging friends and I get together to create new delicious seafood recipe. And this month the theme is all about chowders.
Since it is summertime, I thought it would be cool to make one using grilled fish. And from there you can make the soup part on the stove or outside, or even over a campfire if you have the right kind of prop.
This uses two kinds of fish: cod fillets and also smoked haddock. And since I am on a diet this month, I eliminated the usual potatoes and used turnips instead. I asked hubby how he liked the turnips and he didn’t even realize that I didn’t put potatoes in.
Since the fish only takes a few minutes to grill, I get the rest of the chowder ready and then add the grilled cod with the other final ingredients. You can also make it ahead to save on cooking time if you want to make this for a busy work night.
I also gave mine a little splash of Tabasco- that’s all up to you. Kids probably won’t like spicy. But you know, adults can have their chowder their own way. Since this is very veg heavy, I served it simply with a biscuit on the side.
Grilled Fish Chowder
- 1/2 pound fresh cod fillets
- olive oil
- salt and black pepper to taste
- 4-1/2 ounces diced bacon
- 1-1/2 cups chopped onion
- 1 cup diced celery
- 1 medium carrot, diced
- 1 small fennel bulb, chopped
- 1 tablespoon chopped garlic
- 1/4 cup all-purpose flour
- 32 fluid ounces fish stock or vegetable stock
- 2 medium turnips, peeled and diced
- 1 teaspoon dried thyme
- 1-2 bay leaves
- 8 ounces smoked haddock, cubed
- 1/3 cup frozen peas
- 1/4 cup heavy cream
- 1-2 tablespoons chopped fresh parsley
- Heat 2 tablespoons of oil in a Dutch oven and add the bacon, onion, celery, carrot, fennel, garlic, and about 1 teaspoon pepper and half teaspoon salt- go light on the salt at this point in case your haddock is a little salty. You can always add later.
- Saute the vegetables and bacon until the bacon is cooked but still soft.
- Add the flour to the pan and stir to coat the vegetables.
- Stir in the fish stock, then add the turnips, thyme, and bay leaves,.
- Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes, or until vegetables are tender; add peas the last five minutes of cooking.
- Season cod with salt and black pepper and give it a drizzle of olive oil.
- Grill cod fish over moderate coals on a well-oiled mesh grate (haddock is smoked and does not require additional cooking), about three minutes per side (varies with thickness) drizzling the fish well with oil again before you turn it (try not to turn more than once, and be gently when you turn it). The fish should be opaque and firm when done.
- Break both types of fish into chunks and add to the chowder along with the cream; heat until hot but do not boil.
- Stir in the parsley.
From the kitchen of palatablepastime.com
Hosted by Wendy Klik
Be sure to check out the other Soup Saturday Swappers Bloggers this month!
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