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Fish-Chowder-with-Pancetta-and-Garlic-Toast

Fish Chowder with Pancetta and Garlic Toast

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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. 

Notes

If you make stock from scratch:
Saute onions and celery, with leek or fennel tops if you have them. Add fish bones, or fish bits from the bottom of a bag of frozen fish. Add a little white wine, lemon juice and zest from the lemon. Cover with water and boil for 30-40 minutes until the stock is tasty. Strain.