This is the perfect soup for a cold rainy day: fish chowder with pancetta and garlic toast.
The Deets
This is the perfect soup for a cold, rainy day: a rich and comforting fish chowder with crispy pancetta and a side of garlicky toast. The combination of savory flavors and hearty ingredients creates a warm, satisfying dish that will leave you feeling cozy from the inside out. The chowder is made with any white fish, whether fresh or frozen, giving you the flexibility to make it with whatever you have on hand. The broth itself is packed with layers of flavor, and the crispy pancetta adds a delightful smokiness that elevates the dish to the next level.
Pair this chowder with crispy, toasted bread, and top it with fresh scallions and a drizzle of hot sauce to balance the richness with a little heat. Here’s what you’ll need to make this comforting dish: a fillet of white fish (such as cod, haddock, or tilapia), pancetta, carrots, onion, celery, red potatoes, white wine, fish stock, fresh thyme, half-and-half, scallions, hot sauce, and the final touches of salt, pepper, and red pepper flakes for that extra kick.
Let me know what you think once you’ve made this cozy meal, and be sure to check out more of my soup ideas. Whether you’re craving something simple or want to try your hand at a more adventurous soup, there’s a recipe waiting for you!
Fish Chowder with Pancetta and Garlic Toast
Ingredients
- 1 1/2 lbs sea bass, cod, haddock or another white fish
- 1/2 cup pancetta
- 2 tbsp butter
- 1 large chopped carrot
- 1 large onion roughly chopped
- 4 celery stalks chopped
- 4 medium red potatoes peeled and cut into cubes
- 1/4 cup white wine
- 2 cups fish stock store bought or homemade (Homemaderecipe below)*
- Fresh thyme
- 3 cups half and half
- Scallions
- Hot sauce
- Salt/pepper/pepper flakes
If you make the stock from scratch:
- Fish bits/bones
- 1 onion
- 3 celery stalks
- 1/4 cup white wine
- Juice from 1/2 a lemon
Instructions
- In a large pot or dutch oven, cook pancetta for about 7 min and transfer to a plate.Without rinsing the pot, add in butter, onion, carrot and celery and season with salt, pepper and pepper flakes. Cook for about 3 min and then add in the white wine. Allow it to cook down and let the veggies soften.
- Add in potatoes, your stock, thyme. Bring to a boil and then reduce heat for about 15 min.
- Meanwhile, wash and slice your fish into bite sized pieces.Place into the pot and cook for another 7 min or so. Add in half and half and cook for another 5-10 min. Taste test and add salt/pepper to your liking. Top soup with pancetta, chopped scallions and hot sauce. Enjoy!
- *If you have access to fish bones or bits (even a filet edge with the tiny bones that you usually cut off from the store) I would suggest making it from scratch. The recipe I used to make the stock in this recipe is courtesy of the podcast Home Cooking (highly recommend) with @hrishihirway and @ciaosamin.
