Sumptuous Seafood Chowder
An all seasons soup that nourishes the body and warms the soul
I don’t know about you, but a bowl of soup makes me feel… better, especially after I’ve been out in the cold or out in the rain, or out in a cold rain. The most pleasing meal I had this winter was the big, warming bowl of soup my husband had waiting for me after I got caught in a downpour. Each spoonful warmed me to the bone and soothed my soul.
So whether it's by keeping a winter chill in check, waiting out the rainy days of early spring, or welcoming cool evenings after late summer days, this chowder is sure to nourish you in every way.
Sumptuous Seafood Chowder
Serves 4
Protein-packed and slightly briny fish and scallops are enveloped in a creamy broth in this tasty, bone-building soup. The addition of fennel, potatoes and carrots bring a pleasing variety of mellowing flavors to the palate and just the right variety of bone-friendly nutrients to the plate (or in this case, the bowl!). From big ticket nutrients calcium, vitamin D and collagen, to micronutrients zinc and copper, and all the supporting nutrients in between (potassium, phosphorous, magnesium, vitamin K), a bowl of this lush seafood chowder is the perfect antidote to overly active bone resorption and fractures.
1 tablespoon butter or neutral oil
1 tablespoon olive oil
1-1/2 cups cored and diced fennel bulb, fronds saved for garnish
1 cup cleaned and diced carrot
1 clove garlic, minced
Salt, to taste
4 cups best-quality fish broth*
1 long or 6-8 small sprigs fresh thyme
1 bay leaf
Black pepper to taste
12 small red potatoes, halved or quartered
2 cups heavy cream
8 oz. wild-caught cod fillet
8 oz. wild-caught salmon (like sockeye), skin removed**
8-10 sea scallops, halved or quartered
In a soup pot, heat butter and oil. Add fennel, carrot, garlic and salt. Saute for 3 or 4 minutes, till softened. Add fish broth, thyme, bay leaf and pepper. Bring to a simmer. Add potatoes and cook till they are tender when pierced with a fork or knife.
Stir in cream. The simmering may subside, but will return in a few minutes -- just make sure it doesn’t rise to a boil. Add the fish fillets and scallops and cook gently over medium heat for about 5 minutes, undisturbed. Use a slotted spoon or spatula to lift the fillets and scallops out of the liquid to a plate. Remove any thyme stems and discard. Break the fish and scallops into chunks with a fork, then stir back into the soup. Taste and adjust seasonings as needed.
Ladle into bowls and garnish with fennel fronds.
*If you can afford the splurge, try an organic fish broth (sometimes referred to as “stock”). Or you can make it at home by simmering fish bones and trimmings for an hour or two. It adds to the broth’s collagen content, which is an essential protein for maintaining the quality of our bone cartilage.
**I like to keep pre-packaged cuts of wild caught and organically farmed (as in organically fed) fish in my freezer. They’re so convenient and worked perfectly in this chowder.
Credits: Creative Direction//Prop Styling, Francine Matalon-Degni; Photographer, Julie Benedetto; Food Stylist/Recipe Developer, Leslie Orlandini; Editor, Sarah Marie Degni; Logo Designer, Zoe Miolla; Graphic Designer, Una Miolla