Stews that “stick to the ribs” have 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.
Stews that “stick to the ribs” have 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.
Nordic Fish Chowder
Calories 324, Protein 18g, Total Carbs 16g, Fat 19g
Prep time: 15 min
Cook time: 30 min
Serves: 4
Ingredients:
- 2 tablespoons olive oil
- 1 leek, white part only, sliced
- 2 cloves garlic, chopped
- 1 white potato (or small celeriac root), peeled and diced
- 1 turnip peeled and diced
- 2 sticks of celery, diced
- 2 ½ cups vegetable broth or fish broth
- ½ cup water
- ½ cup dry white wine (or sub additional water)
- 1 teaspoon dried thyme
- 10-12 oz, white fish or salmon cut into bite size chunks
- ½ cup cream (or coconut milk for dairy-free)
- 1 tablespoon chives, roughly chopped
- Pink Himalayan salt, to taste
- Fresh ground black pepper, to taste
Preparation Instructions:
- 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 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!
