Blackfish Chowder
Dive into the comforting flavors of Blackfish Chowder, a creamy, hearty dish that highlights the delicate, flaky texture of fresh blackfish fillets. This rustic seafood chowder is brimming with nutritious ingredients like tender russet potatoes, sautéed aromatic vegetables, and a fragrant blend of dried thyme and bay leaf, all simmered in a rich fish stock. Finished with a splash of heavy cream and garnished with fresh parsley, this chowder offers a perfect balance of luxurious creaminess and savory depth. Easy to prepare in under an hour, Blackfish Chowder is an excellent choice for a cozy weeknight dinner or a satisfying starter for a seafood-themed meal. Serve it steaming hot with crusty bread or crackers for a truly comforting experience!
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Recipe Information
Ingredients
- 1.5 pounds blackfish fillets
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 3 medium russet potatoes, peeled and diced
- 4 cups fish stock
- 1 cup heavy cream
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse and pat dry the blackfish fillets, then cut them into bite-sized pieces. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and garlic. Sauté for 4-5 minutes, or until the vegetables are softened and fragrant.
Stir in the diced potatoes and cook for another 2 minutes.
Pour in the fish stock and add the bay leaf and dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 minutes, or until the potatoes are tender.
Add the blackfish pieces to the pot and simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Reduce the heat to low and stir in the heavy cream. Allow the chowder to heat through, but do not let it boil.
Season the chowder with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 4768 mg | 207% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 11.5 g | ||
| Protein | 202.7 g | 405% | |
| Vitamin D | 34.2 mcg | 171% | |
| Calcium | 429 mg | 33% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5855 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
