Dairy-Free Low-Fat Fish Chowder
- Low calorie
- Easy recipes
This chowder is rich in taste and texture despite the absence of traditional ingredients such as milk, cream and butter. Cured meat can deliver a valuable flavour boost to dishes; in this soup, a tiny bit of bacon adds a lot of flavour and provides all the fat in the recipe. Flash-frozen fish fillets are a convenient and inexpensive fish for this chowder.
Ingredients
- 2 cups (500 mL) cubed peeled potato
- 2 bottles (240 mL each) clam juice
- 2 slices bacon, finely chopped
- 1 large sweet onion or Spanish onion, chopped
- 1 leek (white and light green parts only), chopped
- 1 celeriac (celery root), peeled and diced
- 4 carrots, diced
- 1 bay leaf
- 1 tsp (5 mL) chopped fresh thyme or 1/4 tsp/1 mL dried thyme
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1 lb (500 g) white-fleshed fish (haddock, pollock or cod)
Preparation
In saucepan, simmer potatoes in clam juice until tender, about 20 minutes. Transfer to blender; blend on low speed just until smooth. Set aside.
In soup pot over medium heat, fry bacon until fat is rendered, 3 to 4 minutes; fry onion, leek, celeriac, carrots and bay leaf, stirring often, until onion is softened, about 10 minutes. Stir in thyme, salt, pepper and 4 cups/1 L water; bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes.
Cut fish into chunks; add to pot and simmer, covered, for 5 minutes. Stir in potato mixture and bring to simmer. Remove bay leaf.
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