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.
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