Creamless Fish Chowder
with butter lettuce salad
This is a paleo-friendly version of fish chowder that uses aromatics, spices, and savory bacon to build layers of flavors and cauliflower to give the chowder substance.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Tags
Proteins
Cuisines
Ingredients
Creamless Fish Chowder:
- Bacon - 4 strips , chopped
- Cauliflower - 1 lb , florets
- Leeks - 2 , thinly sliced
- Chives - 1 Tbsp , chopped
- Fish, any white variety - 1 lb , chopped into bite-sized pieces
- Bay leaf - 1
- Paprika, smoked - 1 tsp
- Old bay seasoning (opt) - 1 tsp
- Salt - 1/2 tsp
- Stock, any type - 4 cups
- Lemon juice - 2 tsp
Butter Lettuce Salad:
- Vinegar, apple cider - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1/2 tsp
- Oil, olive - 2 1/2 Tbsp
- Cucumbers - 6 oz , cubed
- Lettuce, butter - 8 oz , leaves chopped or torn
Prep
- Bacon / Cauliflower / Leeks - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
- Chives / Cucumbers / Lettuce - Prep as directed.
- Fish - Chop into bite-sized pieces. Pat dry and season with some salt and pepper.
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Make
- Heat a Dutch oven over medium heat. Add bacon and fry, stirring occasionally, until bacon is crisp, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate.
- Drain all but 1 Tbsp / 15 mL of bacon grease out of the pan. Return pan to medium heat.
- To heated pan add leeks and bay leaves. Saute until leeks are very tender, ~5 minutes.
- Add paprika, Old Bay (if using), and salt. Cook for 1 minute more.
- Add stock and cauliflower and bring to a simmer. Cover and simmer until cauliflower is tender, 6 to 8 minutes. (Note: Adjust heat as needed to keep the liquid simmering gently but not bubbling over.)
- When cauliflower is tender, remove and discard bay leaves.
- If you’d like a thicker soup, use an immersion blender to blend a small portion of the soup and cauliflower. (The blended cauliflower will serve as a natural thickener.)
- Add fish and simmer until fish is cooked through, ~5 minutes more. Stir in lemon juice. Taste and season with some salt and pepper.
- When soup is ready to serve, toss cucumbers and lettuce in vinaigrette. Finish salad with some black pepper.
- Serve soup with chives and bacon. Enjoy salad on the side.
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