Salmon and White Fish Chowder

The Salmon and White Fish Chowder recipe is our family favorite for wintery Thursday nights when we usually eat fish. This fish chowder is good for all the family, adults, and kids alike. My daughter calls it milk soup since the recipe contains milk. As regards, kids, especially babies, and toddlers make sure to clean well the fish before serving.

This is a very simple recipe and all you need is a tray used for grilling the fish and a pot in which to fry the vegetables and then cook the chowder.

Salmon and White Fish Chowder Step by Step

Heat the oil and fry the onion until it turns translucent.  Add all the other vegetables (carrots, celery, potato, and corn) and saute for 5 minutes on high heat.

Add the water together with the home-made vegetable stock (optional), and the lemon zest. Cover and let it simmer for 10 minutes on medium heat.

In the meantime, grill the fish and remove the skin when ready.

Finally, add the milk and flour if you want it creamy and place the fish in the pot either as whole filled or in chunks as you prefer. Cook for another 10 minutes.

Serve it hot leaving the fish as whole pieces or cut into chunks. Top with the minced parsley.

Recipe

Yum

AuthorwellbeingbaristaDifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 1 tbsp Olive oil
 1 onion, large, diced
 1 carrot, large, diced
 2 vegetable stock, homemade, cubes (optional)
 0.50 cup celery, finely chopped (optional)
 1 sweet potato, large, chopped
 480 ml water
 480 ml milk
 60 ml flour, any (optional)
 4 fillets, white fish
 4 fillets, salmon
 25 g Parsley, minced
 5 g salt and pepper to taste
 1 lemon zest, grated
Nutrition Facts

Servings 4

1

Heat the oil and fry the onion until it turns translucent. Add the other vegetables and saute for 5 minutes on high heat.

2

Add water, vegetable stock, and the lemon zest. Cover and let it simmer for 10 minutes on medium heat.

3

In the meantime, grill the fish and remove the skin

4

Add milk and flour to the soup together with the fish and cook for 10 minutes.

5

Serve it hot leaving the fish as whole pieces or cut into chunks. Top with the minced parsley.

Ingredients

 1 tbsp Olive oil
 1 onion, large, diced
 1 carrot, large, diced
 2 vegetable stock, homemade, cubes (optional)
 0.50 cup celery, finely chopped (optional)
 1 sweet potato, large, chopped
 480 ml water
 480 ml milk
 60 ml flour, any (optional)
 4 fillets, white fish
 4 fillets, salmon
 25 g Parsley, minced
 5 g salt and pepper to taste
 1 lemon zest, grated

Directions

1

Heat the oil and fry the onion until it turns translucent. Add the other vegetables and saute for 5 minutes on high heat.

2

Add water, vegetable stock, and the lemon zest. Cover and let it simmer for 10 minutes on medium heat.

3

In the meantime, grill the fish and remove the skin

4

Add milk and flour to the soup together with the fish and cook for 10 minutes.

5

Serve it hot leaving the fish as whole pieces or cut into chunks. Top with the minced parsley.

Salmon and White Fish Chowder

Nutritional Information

This chowder is a very healthy dish rich in healthy fat and protein.

 

 

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