Nordic Fish Chowder
In a saucepot, heat the olive oil and add the leek and garlic. Cook 3-4 minutes until the leek begins to soften.
Add the potato, turnip, celery, broth, water, wine, and thyme.
Simmer about 20 minutes until the vegetables are tender.
Add fish to the stewpot and simmer for about 5 minutes until cooked through.
Stir in the cream and chives and then season with salt and pepper to taste.
Note: This stew works great with other types of seafood as well. Try it with shrimp or scallops or a combination of seafood!
Stews that “stick to the ribs” has a comforting appeal, particularly during the most recent polar vortex. Nordic style stews, like this fish chowder, use a variety of vegetables to flavor the base and most often use starchy root vegetables like celeriac, turnip, or potatoes to provide thickening to the soup as well as nutritional energy.
This chowder is also known in the Scandinavian countries as fiskesuppe which literally translates to fish soup though fish isn’t the only sea protein you can add. Scallops, lobster, clams, and shrimp are among other options that you can use in tandem with or in place of the fish in this chowder for an equally delicious dish.
Traditionally, Nordic cooks add heavy cream to the chowder but you can keep this dairy-free if desired by using coconut milk instead. The mild coconut flavor complements the fish perfectly and the added healthy fats of either traditional cream or coconut milk result in a thick fulfilling stew that helps keep you satisfied until the next meal.
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