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Delicious Saltwater Fish Stews & Chowder Recipes

There’s nothing quite like a steaming bowl of fish stew or chowder after a day spent on the water, especially when it’s made with fresh saltwater fish. These hearty, flavorful dishes are perfect for bringing the taste of the ocean to your table. Whether you’re using your own catch or fresh fish from the market, fish stews and chowders are a satisfying and comforting way to enjoy your catch. Crushed tomatoes are a key ingredient in the stew, adding richness and depth to the dish. Here’s how to make a delicious saltwater fish stew or chowder that will have everyone coming back for seconds.

How to Make Saltwater Fish Stews & Chowder

Choosing the Right Saltwater Fish

When it comes to crafting the perfect fish stew or chowder, selecting the right saltwater fish is crucial. Here are some tips to help you make the best choice:

  • Look for Firm White Fish: Opt for saltwater fish like halibut, cod, and red snapper. These varieties have a firm texture that holds up well during cooking and a mild flavor that pairs beautifully with a range of ingredients.

  • Avoid Delicate Fish: Steer clear of delicate fish like sole and flounder, which can become mushy and fall apart in hearty stews and chowders.

  • Consider the Flavor Profile: If you prefer a fish with a robust flavor, Chilean sea bass is an excellent choice. For a milder taste, cod or halibut are ideal options.

  • Think About the Texture: For a texture similar to crab meat, consider using tautog. This fish has a firm, flaky texture that mimics the consistency of crab meat.

  • Use Fresh or Frozen Fish: Fresh or frozen fish is always the best option for your stews and chowders. Avoid canned fish, as it often contains high levels of sodium and preservatives.

  • Make Your Own Fish Stock: Elevate your dish by making your own fish stock using fish bones and seafood stock. This homemade stock will infuse your stew or chowder with a rich, deep flavor that’s hard to achieve with store-bought versions.

  • Pair with Complementary Ingredients: Enhance the flavor of your saltwater fish by pairing it with ingredients like olive oil, garlic, and fresh herbs. These additions will add depth and complexity to your dish.

Some popular saltwater fish options include:

  • Halibut

  • Cod

  • Red snapper

  • Chilean sea bass

  • Tautog

  • Grouper

  • Snapper

When cooking with saltwater fish, use medium heat and cook the fish until it’s opaque and flakes easily with a fork. Adding ingredients like canned tomatoes, tomato paste, and chicken stock can also enhance the flavor and moisture of your dish.

Ingredients for the Perfect Saltwater Fish Stew or Chowder

To make a flavorful fish stew or chowder, you’ll need a few key ingredients. While the exact ingredients can vary depending on your preferences, these basics will give you a great start.

  • Fresh Saltwater Fish: White, firm fish like cod, haddock, snapper, or halibut are perfect for stews and chowders. Choose filets that are firm enough to hold up during cooking and have a mild, sweet flavor.

  • Vegetables: Onions, carrots, celery, and potatoes are the go-to vegetables for these dishes. They create the base of the stew and absorb all the flavors while cooking.

  • Broth or Stock: You can use seafood broth, chicken broth, or vegetable broth as the base of your stew. Seafood broth adds a more intense flavor, but chicken broth can work well if you’re looking for a lighter base. For an even richer and more savory base, consider making a fish broth from leftover fish parts like heads and tails.

  • Cream (for chowder) or Tomatoes (for stew): Cream is key for a rich and creamy chowder, while a tomato-based broth is ideal for a lighter, broth-based stew. Both options are excellent, so choose based on your preference.

  • Seasonings and Herbs: Fresh herbs like fresh thyme, parsley, dill, and bay leaves add a lot of flavor to the stew. Salt, pepper, and garlic are staples that help to bring everything together.

How to Prepare Your Fish Stock for Stew or Chowder

Start by preparing your fish for cooking. You’ll want to clean, filet, and cut your fish into bite-sized chunks. After cleaning the fish, make sure to remove any pin bones, as these can detract from the overall texture of the dish. Freshwater fish can also be used; select mild, firm white-fleshed options for the best results.

Once your fish is prepared, you can move on to the cooking process.

Cooking the Stew or Chowder on Medium Heat

  1. Sauté the Vegetables: Begin by heating a large Dutch oven over medium high heat and adding a bit of oil or butter. Add chopped onions, carrots, and celery to the pot and cook them for 5-7 minutes, or until they start to soften and the onions become translucent. This will build the base flavor of your stew or chowder.

  2. Add the Broth: Once the vegetables are softened, pour in your chosen broth. If you’re making a chowder, you can now add your cream. Bring the mixture to a simmer and let it cook for about 10 minutes. If you’re making a stew, this is also when you’ll add the tomatoes, letting them cook into the broth.

  3. Add the Potatoes: Once your base is simmering, add your cubed potatoes to the pot. Let them cook for another 10-15 minutes, or until the potatoes are tender but not falling apart.

  4. Season the Broth: Add your seasonings and herbs to taste. Bay leaves, thyme, and parsley will help infuse the broth with wonderful herbal notes. Season generously with salt and pepper, and add garlic if you prefer a stronger, savory flavor. Let everything simmer together for a few minutes to blend the flavors.

  5. Add the Fish: Gently place your fish chunks into the pot, ensuring that the pieces are submerged in the broth. Let them cook for about 5-7 minutes or until the fish is cooked through and flakes easily with a fork.

  6. Adjust the Flavor: Taste your stew or chowder before serving and adjust the seasonings if needed. If you prefer a richer chowder, add more cream. For a heartier stew, feel free to add more vegetables or broth.

  7. Serve: Once the fish is cooked and the flavors have melded, your stew or chowder is ready to serve. Ladle it into bowls and garnish with a sprinkle of fresh herbs. Serve with crusty bread or crackers to soak up the delicious broth.

Tips for the Perfect Fish Stew or Chowder

  • Use Fresh Fish: Fresh, firm fish will hold up better during cooking and impart a sweeter, more delicate flavor to the stew. If you’re using frozen fish, be sure to thaw it properly before adding it to the stew.

  • Don’t Overcook the Fish: Overcooking fish can make it tough and rubbery. Add the fish to the pot toward the end of the cooking process to preserve its delicate texture.

  • Experiment with Additions: Fish stew and chowder are versatile, so feel free to experiment with ingredients. Add corn, bell peppers, or even some bacon for a smoky twist. You can also adjust the broth base by using different types of stock or adding a splash of white wine for depth of flavor.

  • Make It Ahead: Stews and chowders often taste even better the next day after the flavors have had time to marinate. Consider making a large batch and enjoying the leftovers for lunch the following day.

Serving Suggestions

To round out your meal, serve your stew or chowder with a side of crusty bread or cornbread. A light, citrusy salad can also complement the richness of the dish. If you’re making fish tacos with your catch, consider pairing them with the stew for a multi-course, seafood-themed meal.

Fish stews and chowders are a great way to enjoy your fresh saltwater catch. Whether you're preparing a creamy chowder or a hearty stew, these dishes are sure to become a favorite in your recipe rotation. With a few simple ingredients and some patience, you'll have a comforting, flavorful meal that’s perfect for any occasion.

Frequently Asked Questions

What types of fish are best for fish stews and chowders?

Fish like cod, haddock, snapper, and halibut work great for stews and chowders due to their firm, white flesh. They hold up well during cooking and provide a mild flavor that complements the other ingredients.

Can I use frozen fish for stew or chowder?

While fresh fish is always preferable, you can use frozen fish if needed. Be sure to thaw it completely before using it in your recipe for the best texture.

Can I make fish stew or chowder in advance?

Yes, fish stew and chowder can be made a day ahead. The flavors tend to develop even more overnight, making leftovers taste even better.

Can I add other vegetables to my stew or chowder?

Absolutely! Feel free to add vegetables like corn, bell peppers, or leeks for additional flavor and texture. You can also experiment with adding different herbs and spices.

How can I make my fish chowder creamier?

If you’re making chowder, add more heavy cream or use a bit of whole milk to achieve the creamy texture. You can also blend some of the vegetables into the broth to thicken it.

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