Smoked-Fish Chowder

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This smoked-fish chowder is a sophisticated take on a coastal classic, offering a deep, smoky flavour profile and a wonderfully velvety texture. The combination of hot-smoked trout and crisp bacon creates a savoury base that is perfectly balanced by the sweetness of softened leeks and celery. Unlike heavier versions, this recipe uses a blend of buttermilk and double cream to provide a rich finish without masking the delicate coastal notes of the clam juice.

As a high-protein dish, this hearty soup makes for a nourishing lunch or a comforting midweek supper when served with crusty sourdough bread. It is an excellent choice for batch cooking, as the flavours develop and deepen if made a day or two in advance. For a touch of luxury, garnish each bowl with trout roe to add a burst of colour and saltiness.

Ingredients for Smoked-Fish Chowder

2 colheres de sopa de manteiga sem sal
110g bacon, chopped
1 cebola média, picada
1 medium leek, halved lengthwise, thinly sliced crosswise
2 talos de aipo, picados
2 folhas de louro
450g small red potatoes, scrubbed, quartered
950ml no-salt-added clam juice
450g hot-smoked trout, skin removed, flesh broken into small pieces
240ml buttermilk, room temperature
120ml double cream, room temperature
Sal kosher, pimenta moída na hora
Trout roe (for serving
opcional)

How to make Smoked-Fish Chowder

Heat butter in a large Dutch oven or other heavy pot over medium-low. Add bacon and cook, stirring often, until brown and crisp, 8–10 minutes. Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8–10 minutes.

Add potatoes and clam juice to pot; season lightly with salt and generously with pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10–15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot. Add trout and buttermilk and simmer about 5 minutes (to give flavours time to blend together). Taste and season with more salt and pepper as desired. Remove from heat and stir in cream.

Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.

Chowder can be made 2 days ahead. Let cool; cover and chill. Reheat gently over low before serving.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.