Ina Garten Fish Chowder: Silky Seafood Stew

Ingredients

• 227 gthick-cut bacon, diced
• 30 ml (2 tablespoons)good olive oil
• 475 ml (2 cups)yellow onions, chopped
• 475 ml (2 cups)leeks, white and light green parts, sliced
• 43 g (3 tablespoons)unsalted butter
• 60 g (½ cup)plain flour
• 950 ml (1 quart)seafood stock or bottled clam juice
• 240 ml (1 cup)dry white wine, such as Pinot Grigio
• 475 ml (2 cups)double cream
• 15 ml (1 tablespoon)Pernod
• 10 ml (2 teaspoons)kosher salt
• 5 ml (1 teaspoon)freshly ground black pepper
• 454 gYukon Gold potatoes, diced into 1.3 cm pieces
• 454 gmonkfish or firm white fish, cut into 2.5 cm chunks
• 227 glarge shrimp, peeled and deveined
• 227 gbay scallops
• 60 ml (¼ cup)fresh parsley, minced

Instructions

1. 1

   Cook the bacon

   Put the diced bacon and olive oil in a large, heavy-based pot. Cook over medium heat for 8–10 minutes, until the bacon is crisp and browned.

2. 2

   Soften the vegetables

   Lift out the bacon with a slotted spoon and set it on a plate, leaving the fat in the pot. Add the onions, leeks and butter, then sauté over medium heat for 10 minutes, until the onions are translucent and fragrant.

3. 3

   Stir in flour

   Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly with a wooden spoon.

4. 4

   Add stock and wine

   Gradually whisk in the seafood stock and white wine. Bring to the boil, then immediately reduce the heat and simmer for 15 minutes, until the broth has thickened slightly.

5. 5

   Cook the potatoes

   Add the potatoes, salt and pepper. Simmer for about 10–12 minutes, until the potatoes are tender when pierced with a fork.

6. 6

   Add cream and Pernod

   Pour in the cream and Pernod, stirring gently to combine. Bring the liquid back to a very low simmer.

7. 7

   Poach the seafood

   Add the monkfish, shrimp and bay scallops. Cook for 5–7 minutes, until the fish is opaque and the shrimp have turned pink.

8. 8

   Finish the chowder

   Taste the broth and add more salt or pepper if needed. Stir in the minced parsley and reserved cooked bacon.

9. 9

   Let it rest

   Turn off the heat and leave the pot to stand for 5 minutes, allowing the flavours to meld and the temperature to settle.

10. 10

    Serve in bowls

    Ladle the chowder into warm bowls. Finish with an extra sprinkle of parsley and serve immediately with crusty bread or oyster crackers.

What is fish chowder?

Chowder is a hearty seafood or vegetable soup associated with American coastal cooking. This version takes a creamy route, thickening seafood stock and wine with a flour-and-butter base before adding cream and a mix of fish and shellfish.

The combination of potatoes, bacon, leeks and seafood gives each spoonful substance as well as a range of textures. Pernod adds a subtle anise note alongside the wine and cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 684 calories, 29g protein, 27g carbs, 46g fat.

The potatoes and flour supply most of the carbohydrates, while the cream, butter, olive oil and bacon contribute much of the fat. Fish, shrimp and scallops provide protein, with additional protein from the bacon and cream. Serve a bowl with plenty of seafood and vegetables, and add bread or crackers according to how substantial you want the meal to be.

Build the flavour base

Bacon fat: crisp the bacon first, then use the fat to cook the onions and leeks. It brings savoury depth to the broth; keep the cooked bacon aside so it can be stirred in near the end.

Leeks and onions: cook them patiently until the onions are translucent. This softens their flavour before the flour and liquids go in.

Thicken the broth smoothly

Flour: stir it into the softened vegetables and cook for the full 2 minutes to make a roux-like base. Keep stirring so it does not catch on the bottom of the pot.

Liquids: whisk the stock and wine in gradually, which helps avoid lumps. Once the mixture reaches a boil, lower the heat promptly for its 15-minute simmer.

Get the potatoes tender

Even pieces: cut the potatoes into roughly 1.3 cm dice so they cook at a similar pace. Yukon Gold potatoes hold their shape well while becoming tender.

Doneness: test a piece with a fork after 10 minutes, then continue simmering for up to 2 more minutes if it is still firm. The potatoes should be tender without breaking apart.

Add the seafood at the end

Gentle heat: add the cream and Pernod after the potatoes are tender, and bring the pot only to a very low simmer. Avoid a rolling boil once the cream is in.

Seafood timing: cook the fish, shrimp and scallops for 5–7 minutes, checking for opaque fish and pink shrimp. Keeping the simmer gentle helps the pieces stay tender.

Serve it while hot

Final touches: fold in the parsley and reserved bacon after checking the seasoning. A 5-minute rest off the heat gives the flavours time to settle.

On the side: serve with crusty bread or oyster crackers, as suggested in the method. Warm bowls help the chowder stay inviting at the table.

Recipe notes & tips

• Cut the potatoes into similar-sized pieces so they become tender together.
• Whisk the stock and wine in gradually to help keep the broth smooth.
• Keep the heat low after adding the cream.
• Use a fork to check the potatoes before adding the seafood.
• Add the seafood only for the final 5–7 minutes of cooking.
• Taste for salt and pepper before stirring in the parsley and bacon.

Variations

• Change the fish: use another firm white fish in place of monkfish.
• Use clam juice: choose bottled clam juice instead of seafood stock, as the ingredients allow.
• Adjust the anise note: reduce or omit the Pernod if you prefer a milder flavour.
• Add oyster crackers: serve them alongside the chowder for a crunchy accompaniment.
• Make it wine-free: replace the white wine with extra seafood stock.

Common mistakes to avoid

• Burning the bacon: cook it over medium heat and remove it once crisp and browned.
• Lumpy broth: whisk in the stock and wine gradually rather than adding them all at once.
• Undercooked potatoes: test with a fork before moving on to the cream and seafood.
• Boiling the cream: return the pot only to a very low simmer after adding it.
• Overcooking the seafood: stop cooking when the fish is opaque and the shrimp are pink.
• Salting too soon: taste the finished broth before adding any extra seasoning.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan over low heat, stirring occasionally, and avoid bringing the chowder to a boil so the seafood stays tender.

Frequently asked questions