Loading...
Loading...
This poaches the white fish gently in the simmering broth rather than searing it, since delicate fish falls apart easily and only needs a few minutes of gentle heat to cook through. Adding the different seafood in stages, starting with what takes longest to cook, is what keeps every piece perfectly tender instead of some pieces turning rubbery while others are undercooked.
Prep Time
Per serving
340kcal
20 min
Cook Time
25 min
Servings
5 people
Difficulty
medium
Calories
26g
Protein
22g
Carbs
17g
Fat
2g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
In a large pot, melt the butter over medium heat and sauté the diced onion, celery, and leek for 5 minutes, until softened.
Add the diced potatoes and fish stock.
Bring to a simmer and cook for 12 minutes, until the potatoes are nearly tender.
Add the white fish chunks and simmer for 4 minutes.
Add the mussels and cook for 3 minutes, until they begin to open.
Add the shrimp and simmer for 2 to 3 more minutes, until just cooked through, discarding any mussels that don't open.
Stir in the heavy cream and warm through gently without boiling.
Season with salt, pepper, and a squeeze of lemon juice.
Serve hot, garnished with fresh parsley and crusty bread on the side.
Add Seafood in Stages: Starting with the fish, then mussels, then shrimp, ensures each type of seafood finishes cooking at exactly the right time without becoming overdone. Discard Any Mussels That Stay Closed: Unopened mussels after cooking should be thrown out rather than forced open, since they may not be safe to eat. Don't Let the Chowder Boil Once Cream Is Added: A hard boil can cause the cream to separate and the seafood to overcook, so keep the heat gentle from this point on.
Yes, frozen fish, shrimp, and mussels can all be used, just thaw them fully first and pat dry, since excess ice water can thin out the finished chowder.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
This browns the beef in batches rather than all at once, since crowding the pot causes the meat to steam instead of sear, missing out on the caramelized crust that gives the stew its deep, savory backbone. A bottle of Irish stout simmered in for hours is what gives this stew its dark color and slightly bitter, malty depth that beef broth alone can't replicate.
This follows Julia Child's approach of browning the beef in small batches and separately sautéing the pearl onions and mushrooms, rather than dumping everything into the pot together, since each component develops its own layer of flavor before joining the stew. A full bottle of red Burgundy wine reduced slowly with the beef is what gives this dish its rich, wine soaked depth.
This blends a portion of corn and beans right into the broth, a technique that thickens the chowder naturally without needing much flour, while still leaving plenty of whole kernels and beans for texture. Charring the poblano pepper directly over a flame before adding it is what gives the chowder its deep, slightly smoky heat instead of a flat, one note spice.
This browns the beef well before anything else goes into the pot, which is what builds the deep, savory base this stew relies on since there's no flour or wine allowed to thicken or deepen the broth. Smoked paprika stirred in with the other spices is what gives this Whole30 friendly stew its rich, smoky character instead of tasting plain.