Fish Chowder

Authorlisa
Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins
 2 water
 4 bay leaves
 1.50 lbs halibut fillets or other firm white fish, skinned
 1 tbsp olive oil
 2.50 cubed peeled baking potato (for a sweet touch and more nutrients replace 1/2 with sweet potatoes)
 1.50 cups chopped onion (about 1 large)
 0.50 cup coarsely chopped carrot (about 1 medium)
 1.50 tsp dried thyme
 1 tsp salt, divided
 0.75 tsp freshly ground black pepper, divided
 4 cups organic milk (non-dairy alternatives)
 1 tsp butter, cut into small pieces
1

Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet.

2

Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

3

Remove fish from pan with a slotted spoon.

4

Cut fish into large pieces.

5

Reserve 2 1/2 cups cooking liquid and bay leaves.

6

Add potato, onion, and carrot to pan; cook over medium heat 10 minutes.

7

Add reserved cooking liquid, bay leaves, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil.

8

Reduce heat; simmer 10 minutes.

9

Add milk and butter; simmer 25 minutes until potatoes are tender (do not boil).

10

Stir in fish, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.

Category

Ingredients

 2 water
 4 bay leaves
 1.50 lbs halibut fillets or other firm white fish, skinned
 1 tbsp olive oil
 2.50 cubed peeled baking potato (for a sweet touch and more nutrients replace 1/2 with sweet potatoes)
 1.50 cups chopped onion (about 1 large)
 0.50 cup coarsely chopped carrot (about 1 medium)
 1.50 tsp dried thyme
 1 tsp salt, divided
 0.75 tsp freshly ground black pepper, divided
 4 cups organic milk (non-dairy alternatives)
 1 tsp butter, cut into small pieces

Directions

1

Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet.

2

Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

3

Remove fish from pan with a slotted spoon.

4

Cut fish into large pieces.

5

Reserve 2 1/2 cups cooking liquid and bay leaves.

6

Add potato, onion, and carrot to pan; cook over medium heat 10 minutes.

7

Add reserved cooking liquid, bay leaves, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil.

8

Reduce heat; simmer 10 minutes.

9

Add milk and butter; simmer 25 minutes until potatoes are tender (do not boil).

10

Stir in fish, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.

Fish Chowder

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