Smoked Fish Chowder by @dennistheprescott

1h34

6 servings

🐟

680 g

Cod

🫒

1 tbsp

Olive oil

🧈

2 tbsp

Butter

🥬

2

Leeks

🥬

2 stalks

Celery

🌿

1.5 tbsp

Tarragon

🧄

2 cloves

Garlic

🍷

120 ml

Sparkling wine

🍲

720 ml

Fish stock

🥔

2

Yukon Gold potatoes

🥛

360 ml

Heavy cream

🌽

140 g

Frozen corn

🍋

1

Lemon zest

🍋

0.5

Lemon juice

🌿

2 tbsp

Fresh dill leaves

🧅

1 tbsp

Fresh chives

🧂

Sea salt

⚫

Black pepper

  1. Preheat

    Preheat the Traeger Grill to 185°F and get the smoke rolling.

  2. Season
    • Cod
    • Sea salt

    Season the cod with sea salt, place it on a rack over a baking sheet, transfer it to the grill, and smoke for 1 hour.

  3. Melt
    • Butter
    • Olive oil

    In a large stockpot, melt the butter and olive oil together over medium heat.

  4. Add
    • Leeks
    • Celery
    • Sea salt

    Add the leeks and celery, season with sea salt, then cook until the vegetables are softened.

  5. Add
    • Tarragon
    • Garlic
    • Sparkling wine

    Add the tarragon and garlic, cook for 30 seconds, then add the sparkling wine and reduce by half.

  6. Add
    • Yukon Gold potatoes
    • Fish stock
    • Heavy cream

    Add the Yukon Gold potatoes, fish stock, heavy cream, lemon zest, and a pinch of sea salt, then bring to a boil over medium-high heat.

  7. Reduce
    • Yukon Gold potatoes

    Reduce the heat to medium and simmer until the potatoes are almost fork-tender, 6–8 minutes.

  8. Add
    • Cod
    • Frozen corn

    Add the cod and frozen corn, then gently simmer for about 5 minutes until the fish is cooked through and flakes easily with a fork.

  9. Step
    • Sea salt

    Taste and adjust the seasoning as necessary.

  10. Plate
    • Fresh chives
    • Black pepper
    • Lemon zest

    Plate the chowder, then top with fresh chives, fresh dill leaves, black pepper, and lemon juice.

Smoked Fish Chowder by @dennistheprescott

1h34

6 servings

🐟

680 g

Cod

🫒

1 tbsp

Olive oil

🧈

2 tbsp

Butter

🥬

2

Leeks

🥬

2 stalks

Celery

🌿

1.5 tbsp

Tarragon

🧄

2 cloves

Garlic

🍷

120 ml

Sparkling wine

🍲

720 ml

Fish stock

🥔

2

Yukon Gold potatoes

🥛

360 ml

Heavy cream

🌽

140 g

Frozen corn

🍋

1

Lemon zest

🍋

0.5

Lemon juice

🌿

2 tbsp

Fresh dill leaves

🧅

1 tbsp

Fresh chives

🧂

Sea salt

⚫

Black pepper

Preparation Steps

  1. Step 1/10

    Preheat the Traeger Grill to 185°F and get the smoke rolling.

  2. Step 2/10

    Season the cod with sea salt, place it on a rack over a baking sheet, transfer it to the grill, and smoke for 1 hour.

    🐟Cod
    🧂Sea salt
    Rack
    🍳Baking sheet

  3. Step 3/10

    In a large stockpot, melt the butter and olive oil together over medium heat.

    🧈Butter
    🫒Olive oil
    🍲Stockpot
    🥄Wooden spoon

  4. Step 4/10

    Add the leeks and celery, season with sea salt, then cook until the vegetables are softened.

    🥬Leeks
    🥬Celery
    🧂Sea salt
    🍲Stockpot
    🥄Wooden spoon

  5. Step 5/10

    Add the tarragon and garlic, cook for 30 seconds, then add the sparkling wine and reduce by half.

    🌿Tarragon
    🧄Garlic
    🍷Sparkling wine
    🍲Stockpot
    🥄Wooden spoon

  6. Step 6/10

    Add the Yukon Gold potatoes, fish stock, heavy cream, lemon zest, and a pinch of sea salt, then bring to a boil over medium-high heat.

    🥔Yukon Gold potatoes
    🍲Fish stock
    🥛Heavy cream
    🍋Lemon zest
    🧂Sea salt
    🍲Stockpot
    🥄Wooden spoon

  7. Step 7/10

    Reduce the heat to medium and simmer until the potatoes are almost fork-tender, 6–8 minutes.

    🍲Stockpot
    🥄Wooden spoon

  8. Step 8/10

    Add the cod and frozen corn, then gently simmer for about 5 minutes until the fish is cooked through and flakes easily with a fork.

    🐟Cod
    🌽Frozen corn
    🍲Stockpot
    🥄Wooden spoon

  9. Step 9/10

    Taste and adjust the seasoning as necessary.

    🧂Sea salt
    ⚫Black pepper
    🍲Stockpot
    🥄Wooden spoon

  10. Step 10/10

    Plate the chowder, then top with fresh chives, fresh dill leaves, black pepper, and lemon juice.

    🧅Fresh chives
    🌿Fresh dill leaves
    ⚫Black pepper
    🍋Lemon juice
    🥄Ladle

Composition

Ingredients

Types

Fish, Oil, Dairy, Vegetables, Herbs, Alcohol, Stock, Fruit, Spices

Ingredients

Cod, Olive oil, Butter, Leeks, Celery, Tarragon, Garlic, Sparkling wine, Fish stock, Yukon Gold potatoes, Heavy cream, Frozen corn, Lemon zest, Lemon juice, Fresh dill leaves, Fresh chives, Sea salt, Black pepper

Notes

Leeks (ends removed and finely chopped), Celery (diced fine), Tarragon (minced), Garlic (minced), Yukon Gold potatoes (large, peeled and diced), Heavy cream (whipping cream), Lemon zest (zest of one lemon), Fresh dill leaves (for garnish), Fresh chives (finely diced), Black pepper (freshly cracked)

Allergens

Fish, Milk, Celery, Sulphites

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, High-Protein, Sugar-Free

Calories

390 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 28g, Fat: 19g, Fiber: 4g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 620mg, Potassium: 700mg, Calcium: 120mg, Iron: 1.5mg

Vitamins

Vitamin B12: 1.8µg, Vitamin C: 18mg, Vitamin A: 350µg, Vitamin D: 2µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 14 minutes

Overall

1 hour 34 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

Rack, Baking sheet, Stockpot, Knife, Cutting board, Wooden spoon, Ladle

Appliances

Smoker

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Autumn Comfort Food, Cozy Rainy Day Meal

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Canadian

Geographic

Canada, Maritimes

Various

Aspect

Texture

Creamy, Chunky, Tender, Velvety

Flavors

Smoky, Creamy, Savory, Herbaceous, Bright Citrus

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

storage : up to 3 days (in an airtight container,refrigerated), freezing : up to 2 months (in an airtight container,note: cream-based chowder may separate slightly on thawing; reheat gently and stir well), reheating : until heated through (reheat gently over low-medium heat on the stovetop, stirring occasionally, to avoid curdling the cream or overcooking the fish)