Smoked-Fish Chowder

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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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 cuillères à soupe de beurre non salé
110g bacon, chopped
1 oignon moyen, haché
1 medium leek, halved lengthwise, thinly sliced crosswise
2 branches de céleri, hachées
2 feuilles de laurier
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
Sel kasher, poivre fraîchement moulu
Trout roe (for serving
optionnel)

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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.