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Fish Chowder

Fish Chowder

Traditionally made with clams, this chowder - or thickened soup - uses a mix of boneless fish fillets and cockles. Packed full of celery, carrots and potatoes it's a delicious way to add plenty of vegetables to your diet.

Fish Chowder


Serves 4

20g butter

1 tbsp olive oil

brown onion, 
finely chopped

sticks celery, 
finely diced

1 large carrot, finely diced

large potatoes, 
peeled, diced

1/4 cup plain flour

1 cup fish stock

4 cups water

lemon, finely grated rind and 2 tbsp juice

50g thick white boneless fish fillets, cut into 3cm pieces or salmon fillets

500g cleaned cockles

 cup small flat-leaf parsley leaves

small dinner rolls, to serve

butter, to serve

1 Heat butter and oil in a large deep saucepan over medium heat. When butter has melted, add onion, celery, carrot and potatoes. Stir until well combined. Cook for 8 minutes or until tender. Sprinkle flour over vegetables and stir until combined.

2 Pour stock, water and lemon juice slowly into pan, stirring constantly. Add lemon rind and simmer for 20-25 minutes or until vegetables are very tender.

3 Add fish and cockles, cover and simmer for 10 minutes 
or until fish is cooked and cockles open. Discard any unopened cockles.

4 Ladle into serving bowls and sprinkle 
with parsley leaves. Serve with small dinner rolls and butter.  

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One Comment on Fish Chowder

  • Joan
    July 23, 2013 6:27 am

    I made a recipe similar to this the other weekend at home….but by mistake instead of what I thought was the end of a carafe of red wine, I put in over a cup full of WHISKEY!!!!

    I had to dilute the chowder because the whiskey was so strong, but I got used to the taste so I took it to my Scottish friends who reckon I am well onto something …and said it could be a winter warmer for our local restaurant / cafe / bar the appropriately named Funky Fish …….so I went to eat there after we drove down the length of the beach on Sunday from Maunganui Bluff to Baylys Beach, and I told the staff all about it!………………………………………………….. I suggested it could take off as a Winter Special on the menu for their Scottish-born customers and visitors from around the world!!!!

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