Fish and Fennel Chowder Soup
David Scott Allen · Provencal Recipes · Soup · TasteWhen 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
Easy and satisfying - a perfect soup.
Ingredients
- 2 leeks white and light green parts, cleaned
- 2 fennel bulbs
- 3 cups (720ml) Light Fish or Seafood Stock *
- Salt
- 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
Instructions
- 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.
Notes
* Notes: I used More Than Gourmet Classic Seafood Stock (this is not an endorsement, but I like it!), red potatoes — thought Yukon Gold Will work, though I don’t think blue potatoes would look so pretty — and a mixture of grouper and lingcod along with the smoked salmon.
Tried this recipe?Let us know how it was!
Other Soup Recipes:
Creamy Mushroom and Chestnut Soup
Marseille Fish Soup – Soupe de Poisson
Cauliflower Soup with Coconut Milk and Fresh Ginger
Butternut Squash Soup – Velouté de Butternut
Rosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Pairing Spicy Food with Wine It's TrickyNext Post
Giveaway! Focus on Wellness this FallRelated Provence Articles
Try This Recipe For Pan-Roasted Scallops in Creamy Sauce
March 14, 2025
Are there smells or tastes that transport you (at least virtually) to another time and place in your life? If you say “pan roast” to me, I’m immediately transported to New York City’s Grand Central Station. Below the main floor, you will find the Grand Central Oyster Bar, is an iconic establishment where I’ve dined …
Swordfish with Mediterranean-Style Stuffing
January 30, 2019
This recipe for Involtini di Pesce Spada is Italian at its base; however, all of the ingredients found in Provence. It is not uncommon that the local fish vendor displays fresh espadon on their stand.…
How to Make Tielle Sétoise Fisherman’s Octopus and Tomato Pies
June 2, 2022
This recipe for Tielle Sétoise (fisherman’s hand pie) is from the kitchen at La Maison du Rire, a Food and Wine School in Corbières, France. Author, wine instructor and gourmet cook, Emma Kershaw has lived in the region with her family since 2010. You can make these pies as bite-sized appetizers, or in a larger …
Cream of Shrimp Soup My Velouté de Crevettes Recipe
October 3, 2023
I always think of cream soup as being one of the most elegant starters for a special meal. However, cream soups can be a little tricky to perfect. Getting today’s soup just right has taken me a few tries. Checking many sources and heeding their advice, rice was used as a thickener. But neither of …
No Comment