East Coast Fish Chowder with Fennel
A creamy and flavourful chowder showcasing the fresh seafood of Canada's East Coast, elevated with the subtle anise notes of fennel.
🧂 Ingredients
- 500 g Cod fillets(skinless, boneless, cut into 1-inch pieces)
- 500 g Haddock fillets(skinless, boneless, cut into 1-inch pieces)
- 150 g Bacon(diced)
- 2 tbsp Butter
- 1 large Yellow onion(chopped)
- 1 medium Fennel bulb(trimmed, cored, and chopped)
- 2 Celery stalks(chopped)
- 3 cloves Garlic(minced)
- 1/4 cup All-purpose flour
- 4 cups Fish stock
- 2 cups Milk(whole milk recommended)
- 500 g Potatoes(Yukon Gold or Russet, peeled and diced)
- 1/2 cup Heavy cream
- 2 tbsp Fresh dill(chopped)
- 2 tbsp Fresh parsley(chopped)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
⏱️ 8-10 minutes - 2
Add butter to the pot with the bacon fat. Add chopped onion, fennel, and celery. Cook until softened, about 8-10 minutes.
⏱️ 10 minutes - 3
Add minced garlic and cook for 1 minute until fragrant.
⏱️ 1 minute - 4
Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 minutes - 5
Gradually whisk in the fish stock and milk until smooth. Add the diced potatoes and bring to a simmer.
💡 Tip: Whisking gradually prevents lumps. - 6
Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
⏱️ 20 minutes - 7
Add the cod and haddock pieces to the pot. Gently stir and simmer for 5-7 minutes, or until the fish is opaque and flakes easily.
⏱️ 7 minutes💡 Tip: Be careful not to overcook the fish. - 8
Stir in the heavy cream, fresh dill, and fresh parsley. Season with salt and pepper to taste. Do not boil after adding cream.
💡 Tip: Simmer gently, do not boil, once cream is added. - 9
Ladle the chowder into bowls. Garnish with the reserved crispy bacon.
💡 Tip: Serve hot.
💡 Pro Tips
- ✓Using a mix of white fish like cod and haddock provides a good texture and flavour profile.
- ✓Fennel adds a subtle sweetness and anise flavour that complements seafood beautifully.
- ✓For a richer chowder, you can use half-and-half instead of milk and cream.
🔄 Variations
- Add a handful of corn kernels along with the fish for a touch of sweetness.
- Include a pinch of cayenne pepper for a slight kick.
- A splash of dry sherry can be added with the fish for an extra layer of flavour.