Soups
Newfoundland Fish Chowder
Ingredients
- - 600g (1.3 lb) fresh cod or haddock fillets, skinned and cut into chunks
- - 100g (3.5 oz) salt pork or bacon, diced
- - 1 large onion, diced
- - 3 medium potatoes, peeled and diced
- - 500ml (2 cups) fish or vegetable stock
- - 500ml (2 cups) whole milk
- - 125ml (1/2 cup) heavy cream
- - 30g (2 tbsp) butter
- - Salt and freshly ground black pepper, to taste
- - Fresh chives or parsley, chopped, to garnish
Method
- In a large pot, fry the diced salt pork or bacon over medium heat until crisp and the fat has rendered, about 5 minutes.
- Add the onion to the pot and cook in the rendered fat until soft and translucent, about 5 minutes.
- Add the diced potatoes and stock, bring to a boil, then reduce heat and simmer for 12-15 minutes until the potatoes are just tender.
- Stir in the milk and cream and bring back to a gentle simmer - do not boil hard, or the dairy may split.
- Add the cod chunks and poach gently in the simmering chowder for 5-7 minutes, until the fish flakes easily.
- Stir in the butter, season generously with salt and pepper, and ladle into bowls.
- Garnish with chopped chives or parsley and serve hot with bread or pilot biscuits.
Introduction: Rich with fresh cod, potatoes and cream, fish chowder reflects Newfoundland's deep dependence on the North Atlantic cod fishery.
Cultural Background: Rich with fresh cod, potatoes and cream, fish chowder reflects Newfoundland's deep dependence on the North Atlantic cod fishery. Every outport community has its own version, typically built around whatever fish came in that day, thickened with potato and enriched with salt pork or bacon.
Tips: Add the fish last and poach it gently – overcooking cod makes it fall apart into mush rather than staying in tender, discrete flakes. Keep the heat low once dairy is added to prevent curdling.
Variations: Some versions add sweet corn kernels or a pinch of thyme. A smoked haddock version adds a deeper, smokier flavour to the broth. No authentic vegetarian version exists; fresh cod is central to the dish.
Storage: Keeps refrigerated for up to 2 days; the dairy base does not freeze well as it can separate.
Reheating: Reheat gently over low heat, stirring frequently, without letting it come to a hard boil.
Nutrition: Per serving: approx. 380 kcal, 26g protein, 24g carbohydrate, 20g fat, 2g fibre, 640mg sodium.
FAQs:
Q: Can I use frozen fish?
A: Yes, thaw it fully and pat dry before adding to the chowder to avoid excess water diluting the broth.
Q: Why did my chowder curdle?
A: This happens if the dairy is boiled too hard; keep the heat gentle once milk and cream are added.