Sea Bass Chowder
Dive into the comforting flavors of our Sea Bass Chowder, a luxurious seafood soup that marries delicate sea bass with hearty vegetables and rich, creamy broth. Perfect for chilly evenings, this dish features tender cubes of fresh sea bass simmered alongside vibrant carrots, celery, and red potatoes in a flavorful chicken or fish stock enhanced by garlic, thyme, and a touch of butter. Finished with heavy cream for a silky texture, and garnished with parsley for a burst of freshness, this chowder is as elegant as it is satisfying. Ready in just under an hour, it's perfect for impressing guests or indulging in a cozy family meal. Serve with crusty bread to soak up every last spoonful of this irresistible seafood classic.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 Celery stalks, diced
- 2 medium Carrots, diced
- 3 Garlic cloves, minced
- 3 cups Red potatoes, diced
- 4 cups Chicken or fish stock
- 1 pound Sea bass fillets, skinned and cubed
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves, chopped
- 1 Bay leaf
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter has melted completely.
Add the diced onion, celery, and carrots to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Add the diced potatoes, chicken or fish stock, thyme, and the bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20-25 minutes, or until the potatoes are tender.
Season the cubed sea bass with a pinch of salt and black pepper. Add the fish to the pot and simmer for another 5-7 minutes, or until the sea bass is opaque and cooked through.
Slowly stir in the heavy cream, allowing the chowder to become rich and creamy. Add additional salt and black pepper to taste.
Discard the bay leaf. Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve immediately with crusty bread or oyster crackers.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.0 g | 186% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 6510 mg | 283% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 26.6 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 36.3 mcg | 181% | |
| Calcium | 368 mg | 28% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 6067 mg | 129% | |
*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.
