Fish Chowder

February 23, 2020

 

Caught a wintertime yellowtail and been thinking about making a fish soup? How about a yellowtail fish chowder? Here's a recipe that uses the yellowtail's head (or carcass), to make a super yummy fish stock. While the yellowtail fillets provide the soft meaty bite of fresh fish. 

 

Fish chowders like clam chowders, can be made Boston or Manhattan style. The broth is the difference. Boston chowders are made with a thick creamy broth, while a Manhattan style broth is made from a tomato base. My new recipe is a tomato based Manhattan style chowder. I'm using fresh yellowtail, but any firm fish would work just fine instead. This is an easy fish recipe that creates an insane fish soup. Enjoy. 

 

If you'd like to try a creamy Boston chowder, try my Halibut Chowder!

 

 

Fish Chowder (8-10 servings)

2 pounds of yellowtail fillet (1-inch cubes)

1 yellowtail head (or carcass)

2 pounds fingerling potatoes (cut into halves)

2 cups diced onions (about 1 onion)

2 cups diced carrots (about 4 carrot sticks)

2 cups diced celery (about 4 celery stalks)

4 tablespoons olive oil 

Kosher salt

Black pepper

10 cups of cold water

2 tablespoons of white vinegar 

28-oz can diced tomato

2 tablespoons tomato paste

1 bundle fresh parsley chopped 

 

Make The Fish Stock

Preparing the head for the bone saw and then the fish stock.

 

1. Start by adding the cold water, the vinegar, the yellowtail head (or carcass), and half the bundle of fresh parsley into a stock pot. Bring stock to a boil then simmer for a total cooking time of one hour. 

Easy to make, homemade fish stock.

 

Make the Fish Chowder

2. Start heating some olive oil in a large soup pot. Now, add the onions, carrots, celery and sauté for about 7 minutes. Don't forget to add a healthy pinch of salt and pepper. Then add the tomato paste and can of diced tomatoes. Mix and continue to cook over a medium flame for another 10 minutes.

 

3. Pour--through a strainer--the fish stock into the soup pot. Now add the fingerling potatoes and cook for 20 minutes. Finally add the yellowtail cubes and only cook for 5-6 minutes.

 

Garnish each soup bowl with some chopped parsley and serve. Enjoy!

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I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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