I’ll be the first to admit I don’t eat enough fish. But my friend loves seafood and always purchases pounds of fresh prawns, salmon, scallops, sea urchin, you name it, when we visit the Marin Country Mart Farmers’ Market. And thanks to him, I’ve been incorporating more fish into my diet.
Case in point: I threw together this fish chowder with chorizo and corn to use up some product from one of his seafood hauls. The soup is chock-full of vegetables and wahoo meat and packs a flavor punch (thanks to the addition of Spanish sausage and smoked paprika).
If you’re looking to increase your seafood intake, try your hand at this fish chowder recipe. It’s easy to prepare, healthy and delicious! To round out the meal, serve the soup with no-knead focaccia with cheese and herbs.
Recipe adapted from Food52.
- 1 tablespoon olive oil
- 1 teaspoon unsalted butter
- 2 ounces cooked Spanish chorizo, diced
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 2 medium russet potatoes, peeled and cut into ½" cubes
- 3½ cups seafood stock
- sea salt and freshly ground black pepper, to taste
- ½ cup chopped roasted red peppers
- ½ cup frozen corn kernels
- 2 skinless wahoo fillets (8 ounces each)
- ½ cup coconut milk
- chopped fresh parsley (optional, for garnish)
- In a large pot, heat olive oil and butter over medium heat. Add chorizo and cook until fat renders and chorizo starts to crisp, about 5 minutes. Remove chorizo from pot and set aside on paper towels to drain.
- Add onion to pot and cook, stirring occasionally, until tender, about 5 minutes. Add garlic and cook for 1 minute.
- Add bay leaf, smoked paprika and thyme and cook for 1 minute.
- Add potatoes and seafood stock and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Then add roasted red peppers and corn and cook until heated through, 1-2 minutes.
- Add wahoo and simmer for 6-8 minutes or until fish flakes easily with a fork.
- Discard bay leaf and break fillets into small chunks. Add coconut milk and cook for 3 minutes.
- Garnish with parsley, if desired, and serve immediately.
