Miso Fish Chowder
Published Jan. 29, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon neutral oil, such as safflower or canola
- 4ounces bacon (3 to 4 slices), sliced crosswise into ¼-inch pieces
- 2tablespoons unsalted butter
- 1leek, white and light green parts, thinly sliced crosswise
- 1celery stalk, diced
- Salt and black pepper
- ¼cup white miso
- 2(8-ounce) bottles clam juice
- 1pound small new potatoes, quartered
- 1thyme sprig
- ½cup heavy cream
- ½cup thinly sliced scallions
- 1½pounds center-cut cod, or other flaky white fish, cut into 1 ½-inch chunks
- Crusty bread or oyster crackers, for serving
Nutritional analysis per serving (4 servings)
625 calories; 32 grams fat; 15 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 52 grams protein; 1742 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven, heat oil over medium. Add bacon and cook, stirring occasionally, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Step 2
Add butter, leek and celery to the pot, and season with salt and pepper. Cook, stirring occasionally, until tender, about 3 minutes. Add miso and cook, stirring and mashing with a spoon, until well incorporated and caramelized, 2 to 3 minutes. Add clam juice, potatoes, thyme sprig and 2 cups of water, and bring to a boil over high, stirring to lift up any browned bits on the bottom of the pot. Cover, reduce heat to medium and cook until potatoes are tender, about 15 minutes.
- Step 3
Stir in cream and half of the scallions, and bring to a gentle simmer. Season fish with salt and add to pot. Gently poach until it is just cooked through and flaky, about 5 minutes. Season with salt and pepper, and discard thyme sprig.
- Step 4
Divide chowder across bowls, and garnish with the crispy bacon and remaining scallions. Serve with crusty bread or oyster crackers.
Private Notes
Comments
Hey, here's a comment from someone who's actually cooked this! It's amazing, one of the best chowders I've ever made. No subs needed. No change to cooking times. (Leeks really do get tender in 3 minutes.)
Grew up in maine but never liked thick chowders or bisques. This is the perfect answer to my love of brothy soups. Made it exactly as instructed except used whole quart of fish stock in lieu of clam juice and water, and added smoked paprika. Husband usually just “tastes” any fish based dish I make (steak and potatoes guy) This one made his death-row wish list.
OH MY GOD. Not exaggerating. This might just be the best soup I have ever made. A few tweaks. Recipe called for 1/4 cup white miso. I doubled that amount to 1/2 cup. I threw in a bunch of thyme rather than just a sprig because I had it sitting around. Also, since I had fresh garlic, shallots and onions available, I chopped and added them to the butter, leeks and celery. Finally, in addition to the cod, I added bay scallops and shrimp. Absolute yumminess. Enjoy!!
This really hits the spot on a cold winter day. Have made exactly as written with COD and also tried shrimp instead of COD. The broth begs for bread to soak up the last drop. It just gets better each day you have it in the refridgerator.
I, too, wondered what were the red garnish was in the picture as well. I didn't see it answered so I googled - it's red scallions or spring onions! I don't see them listed in the local markets, but it's worth the bit of trouble to grow some on my own!
Too salty. Add 2 stalks celery, use fish stock and 8 oz. clam juice.