Creamless Fish Chowder
with butter lettuce salad

Name: Creamless Fish Chowder
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 strips Bacon, chopped; 1 lb Cauliflower, florets; 2 Leeks, thinly sliced; 1 Tbsp Chives, chopped; 1 lb Fish, any white variety, chopped into bite-sized pieces; 1 Bay leaf; 1 tsp Paprika, smoked; 1 tsp Old bay seasoning (opt); 1/2 tsp Salt; 4 cups Stock, any type; 2 tsp Lemon juice; 1 Tbsp Vinegar, apple cider; 2 tsp Mustard, Dijon; 1/2 tsp Honey; 2 1/2 Tbsp Oil, olive; 6 oz Cucumbers, cubed; 8 oz Lettuce, butter, leaves chopped or torn

Active: 30 Total: 30

Original GF Paleo Vegetarian

Fish cooks fast, making this an easy and speedy soup to start off the week. For added flavor, it includes tender caramelized leeks and bacon. This recipe was last featured in 2020.

Ingredients

Metric

Servings:

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, 6 to 8 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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