French Fish Chowder

Flaky chunks of cod and pollock swimming in a velvety cream sauce. The aroma of softened leeks and reduced white wine fills the kitchen.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 498
• Protein: 40 g
• Carbs: 25 g
• Fat: 23 g

Ingredients

• 400 g Atlantic cod ( cut into large cubes )
• 300 g Pollack ( cut into large cubes )
• 400 g Potato ( peeled and diced )
• 2 piece Leek ( white parts only, sliced )
• 1 piece Yellow onion ( finely chopped )
• 40 g Salted butter
• 150 ml Dry white wine
• 200 ml Cream
• 1 piece Thyme
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Fish stock

Instructions

1. Preparing the base

   Thinly slice the yellow onion and the white parts of the leeks. Dice the potatoes into even 1 cm cubes to ensure they cook at the same rate.

2. Sweating the vegetables

   Melt the salted butter in a heavy-bottomed pot. Add the onion and leek. Let them soften without browning until they are translucent.

3. Deglazing and simmering

   Deglaze with the dry white wine and reduce by half. Add the potatoes, thyme, and bay leaf, then pour in the fish stock. The vegetables should be just covered.

4. Poaching the fish

   Once the potatoes are tender, add the cod and pollock cubes. Pour in the cream. Maintain a gentle simmer: the fish is cooked when the flesh turns pearly and starts to flake.

5. Finishing

   Remove the thyme and bay leaf. Adjust the seasoning with sea salt and black pepper. The sauce should coat the back of a spoon.

Chef's tips

• Never boil vigorously once the fish is added, or it will become rubbery.
• Use waxy potatoes so they hold their shape during cooking.
• Rub a slice of toasted sourdough with garlic to serve on the side.

Storage

Keep refrigerated for up to 24h. Reheat very gently without boiling to avoid toughening the fish.