Vegetarian Fish Chowder Recipes

MISO FISH CHOWDER

Miso Fish Chowder image

This twist on New England clam chowder features a lighter broth that gets its depth from caramelized miso and smoky bacon, and its briny seafood flavor from bottled clam juice. New potatoes are in season during summer months and have tender, thin skins, but peeled Yukon Golds are a great alternative. To ensure flaky, tender fish, it is gently poached in the broth during the last five minutes of cooking. For a meatless chowder, simply omit the bacon and add a few pinches of smoked paprika in its place.

Provided by Kay Chun

Categories dinner, weekday, weeknight, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon neutral oil, such as safflower or canola
4 ounces bacon (3 to 4 slices), sliced crosswise into ¼-inch pieces
2 tablespoons unsalted butter
1 leek, white and light green parts, thinly sliced crosswise
1 celery stalk, diced
Kosher salt (such as Diamond Crystal) and black pepper
1/4 cup white miso
2 (8-ounce) bottles clam juice
1 pound small new potatoes, quartered
1 thyme sprig
1/2 cup heavy cream
1/2 cup thinly sliced scallions
1 1/2 pounds center-cut cod, or other flaky white fish, cut into 1 ½-inch chunks
Crusty bread or oyster crackers, for serving

Steps:

In a large Dutch oven, heat oil over medium. Add bacon and cook, stirring occasionally, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
Add butter, leek and celery to the pot, and season with salt and pepper. Cook, stirring occasionally, until tender, about 3 minutes. Add miso and cook, stirring and mashing with a spoon, until well incorporated and caramelized, 2 to 3 minutes. Add clam juice, potatoes, thyme sprig and 2 cups of water, and bring to a boil over high, stirring to lift up any browned bits on the bottom of the pot. Cover, reduce heat to medium and cook until potatoes are tender, about 15 minutes.
Stir in cream and half of the scallions, and bring to a gentle simmer. Season fish with salt and add to pot. Gently poach until it is just cooked through and flaky, about 5 minutes. Season with salt and pepper, and discard thyme sprig.
Divide chowder in bowls and garnish with the crispy bacon and remaining scallions. Serve with crusty bread or oyster crackers.

VEGETABLE FISH CHOWDER

Vegetable Fish Chowder image

Another wonderful recipe from Canadian Living. This reheats really well and tastes even better the next day.

Provided by Irmgard

Categories Chowders

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1 onion, chopped
1 carrot, chopped
2 potatoes, peeled and cubed
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons all-purpose flour
4 cups chicken stock
1 cup milk
1 cup frozen corn kernels
400 g haddock fillets, cubed (You may use whatever type of white fish you like)
2 tablespoons fresh parsley, minced

Steps:

In a large saucepan, melt the butter over medium heat.
Fry the onion, carrot, potatoes, garlic, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
Sprinkle with the flour and cook, stirring, for 1 minute.
Add the chicken stock and bring to a boil.
Reduce the heat, cover, and simmer until the potatoes are tender, about 10 minutes.
Add the milk, corn and fish.
Heat until steaming and the fish flakes easily when tested, about 5 minutes.
Add the parsley.

VEGETARIAN FISH CHOWDER

Vegetarian Fish Chowder image

This could be the base for a crab or shrimp chowder, but it tastes very good and has an excellent mouth feel without any fish in it. Prep time will be less if you use a food processor.

Provided by GuyBig

Categories Vegetable

Time 4h

Yield 20 serving(s)

Number Of Ingredients 12

Ingredients

2 cups chopped celery
2 cups chopped fennel
2 cups chopped leeks
2 cups chopped onions
2 quarts vegetable stock (or fish stock)
28 ounces chopped tomatoes
4 tablespoons Old Bay Seasoning
2 tablespoons chopped garlic
2 tablespoons paprika
1/4 cup margarine or 1/4 cup butter
2 cups grits
15 ounces black olives

Steps:

Put margarine in Dutch oven atop stove and heat up.
Add onions and fry until translucent.
Add garlic and paprika.
Add celery, fennel, and leeks.
When vegetables are starting to wilt, add 2 quarts stock.
Add can of tomatoes.
When boiling, taste and add in the Old Bay.
Slowly add 2 cups of grits to simmering stew.
Stir for about 5 minutes so grits do not clump.
Add olives and liquid from can after grits are cooked through.

Nutrition Facts : Calories 128.8, Fat 5.1, SaturatedFat 0.9, Sodium 200.5, Carbohydrate 19.6, Fiber 3, Sugar 2.4, Protein 2.4

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