Blackfish Chowder

Dive into the comforting flavors of Blackfish Chowder, a creamy, hearty dish that highlights the delicate, flaky texture of fresh blackfish fillets. This rustic seafood chowder is brimming with nutritious ingredients like tender russet potatoes, sautéed aromatic vegetables, and a fragrant blend of dried thyme and bay leaf, all simmered in a rich fish stock. Finished with a splash of heavy cream and garnished with fresh parsley, this chowder offers a perfect balance of luxurious creaminess and savory depth. Easy to prepare in under an hour, Blackfish Chowder is an excellent choice for a cozy weeknight dinner or a satisfying starter for a seafood-themed meal. Serve it steaming hot with crusty bread or crackers for a truly comforting experience!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 pounds blackfish fillets
• 3 tablespoons butter
• 1 medium yellow onion, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 3 medium russet potatoes, peeled and diced
• 4 cups fish stock
• 1 cup heavy cream
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Rinse and pat dry the blackfish fillets, then cut them into bite-sized pieces. Set aside.

Step 2

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and garlic. Sauté for 4-5 minutes, or until the vegetables are softened and fragrant.

Step 3

Stir in the diced potatoes and cook for another 2 minutes.

Step 4

Pour in the fish stock and add the bay leaf and dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 minutes, or until the potatoes are tender.

Step 5

Add the blackfish pieces to the pot and simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

Step 6

Reduce the heat to low and stir in the heavy cream. Allow the chowder to heat through, but do not let it boil.

Step 7

Season the chowder with salt and black pepper to taste. Remove the bay leaf before serving.

Step 8

Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or crackers on the side.

Nutrition Facts

Serving size	2887.4 grams (2887.4g)

Amount per serving	% Daily Value*
Calories	2719

Total Fat 136.50g	175%
Saturated Fat 71.50g	358%
Polyunsaturated Fat 1.10g
Cholesterol 895mg	298%
Sodium 4768mg	207%
Total Carbohydrate 148.10g	54%
Dietary Fiber 14.50g	52%
Total Sugars 11.50g
Protein 202.70g	405%

Vitamin D 1368IU	6838%
Calcium 429mg	33%
Iron 12mg	66%
Potassium 5855mg	125%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 30.8%

Carbs: 22.5%