Fish and Fennel Chowder Soup
When you think of fish chowder New England probably springs to mind, but I made this on a cold winter day in Tuscan. Depending on where you live, and the time of year feel free to vary the fish accordingly. In Provence, with ready access to fresh seafood use cod (cabillaud) or sea-bream (daurade). We decided to serve this fish and fennel chowder around our outdoor fireplace enjoying an al fresco dinner with friends.
Fish and Fennel Chowder
- 2 Leeks (white and light green parts) cleaned
- 2 fennel bulbs
- 3 cups (720ml) Light Fish or Seafood Stock *
- 1 lb (454g) Waxy Potatoes
- 2 cups (480ml) Light cream or Half-and-Half
- 12 oz (340g) firm White Fish can be mixed types *
- 4 oz (114g) Smoked Salmon
- Sweet Paprika for garnish
- fennel fronds for garnish
- Melt the butter over medium heat in a large stockpot.
- Cut the cleaned leeks in half lengthwise then in 1/4-inch half rounds. Trim the fennel bulbs, cut them in half through the root end and slice thinly (I used a mandoline at the 1/8-inch setting). Add the leeks and fennel to the butter and stir to coat. Cover and cook for about 20 minutes until the vegetables are soft, stirring occasionally.
- Peel and cut potatoes into 3/4-inch pieces. Add to the pot along with the fish stock and bring to a boil. Season well with salt. Reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Add the light cream to the pot and bring to a simmer. Cut fish into 1-inch pieces and add to the pot. Return to a simmer, then reduce heat and simmer gently for 5-7 minutes until white fish is cooked through.
- Divide among heated bowls, sprinkle with paprika and fennel fronds, and serve hot.