This flavorful and refreshing fish soup is my rendition of a standard chowder. I swapped out the cream for milk to lighten it up a bit, and added fennel in addition to the potatoes, which gives the soup a more complex and bright flavor. If your interested in a more classic recipe for chowder, check out my New England Clam Chowder recipe here.
Cod Chowder with Fennel and Potatoes
- 1 onion, peeled and finely chopped
- 2 leeks, washed and finely sliced
- 2 carrots, diced
- 2 celery ribs, diced
- extra virgin olive oil
- 2 fennel bulbs, washed and diced (reserve the fronds for garnish)
- 2 anchovies
- 1 glass white wine
- 2 lbs (about 1 kg) potatoes, peeled and diced
- 1 1/2 cups (350 ml) milk
- 2 or 3 cups fish or vegetable broth
- 2 lbs (about 1 kg) cod fillet, skinned and de-boned
- freshly ground black pepper
- 1 bunch fresh Italian parsley, roughly chopped
- juice from 1/2 of a lemon
For 4-6 servings
Heat a few tablespoons of olive oil in a soup pot and stir in your onions, leeks, carrots and celery. Cook for 5 minutes over medium-high heat until the vegetables begin to soften. Add the diced fennel and anchovy filets and stir well. Pour in the white wine and continue to cook until it is reduced by half. Add the diced potatoes, a large pinch of salt, the milk, and just enough broth to cover the vegetables by about an inch. Bring to a boil, then reduce to a simmer and cook, covered for about 30 minutes, or until all the vegetables are well cooked and break apart easily. Add more broth as necessary.
At this point, add the cod and simmer for a further 15 minutes until the fish flakes apart easily. Salt and pepper to taste. Divide between bowls and serve with chopped parsley, reserved fennel fronds and some lemon juice.