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Ina Garten Fish Chowder Recipe

Ina Garten Fish Chowder
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This chowder follows a classic approach. Aromatics build the base, potatoes add body, and fish is added at the end to keep it tender. The cream is used with restraint, giving richness without overpowering the fish. The result is balanced, comforting, and easy to return to again and again.

Ingredients

Scale

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 1 medium yellow onion, finely chopped

  • 2 celery stalks, finely diced

  • 3 garlic cloves, minced

  • 1½ pounds waxy potatoes, peeled and diced

  • 3 cups fish stock or seafood stock

  • 1 cup whole milk

  • ½ cup heavy cream

  • 1½ pounds firm white fish (such as cod, haddock, or halibut), cut into chunks

  • 1½ teaspoons salt (adjust to taste)

  • ½ teaspoon black pepper

  • 2 tablespoons fresh parsley or dill, chopped

  • Optional: oyster crackers or crusty bread for serving

Instructions

  • Build the base – Melt butter with olive oil in a pot and sauté onion and celery until soft

  • Add aromatics – Stir in garlic and cook briefly until fragrant

  • Cook the potatoes – Add diced potatoes and pour in fish stock

  • Simmer gently – Cook until potatoes are just tender

  • Add dairy – Stir in milk and cream, keeping heat low

  • Add the fish – Gently fold in fish pieces

  • Finish cooking – Simmer until fish is opaque and flakes easily

  • Season and serve – Adjust salt and pepper, then garnish with herbs

Find it online: https://inagartendishes.com/ina-garten-fish-chowder-recipe/