Hamdi Saidani This Gordon Ramsay Fish Chowder is a rustic, tomato-based soup made with flaky cod fillets, a hearty mix of root vegetables, and fragrant herbs, all simmered together in a light yet flavorful broth. It’s a comforting and healthy one-pot meal, perfect for a cozy weeknight dinner, and ready in under an hour.
Gordon Ramsay Fish Chowder Ingredients
- 3 tbsp olive oil
- 2 medium onions, chopped
- 2 celery sticks, chopped
- 2 large carrots, chopped
- 2 large waxy potatoes, chopped
- 1 yellow bell pepper, chopped
- 2 thyme sprigs
- 1 bay leaf
- 1 can (400g / 14.5 oz) chopped tomatoes
- 900ml (about 4 cups) fish or chicken stock
- 150g (about 1 cup) green beans, cut into short pieces
- 2 courgettes (zucchini), chopped
- 600g (1.3 lbs) skinless cod fillets
- Sea salt and freshly ground black pepper, to taste
- A few dashes of Tabasco sauce (optional)
- Chopped fresh parsley, for garnish
How To Make Gordon Ramsay Fish Chowder
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over a medium heat. Add the chopped onions and celery, season with a good pinch of salt and pepper, and cook for 6–8 minutes, until soft and translucent but not browned.
- Add the Hard Vegetables: Stir in the chopped carrots, potatoes, yellow pepper, thyme, and the bay leaf. Cook for another 5 minutes, stirring occasionally.
- Simmer the Broth: Add the canned tomatoes and the stock to the pot. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 8–10 minutes, until the potatoes and carrots are just beginning to become tender.
- Add the Soft Vegetables: Stir in the green beans and the chopped courgettes. Return the soup to a simmer and cook for another 3 minutes.
- Poach the Fish: Season the cod fillets with salt and pepper. Gently place the fillets on top of the simmering vegetables in the pot. Cover the pot and cook for just 3–4 minutes, until the fish is just opaque and flakes easily with a fork.
- Finish and Serve: Remove the pot from the heat. Using a spoon, gently break the cod into large, rustic flakes. Stir in the fresh parsley and a few dashes of Tabasco, if using. Taste and adjust the seasoning with more salt and pepper if needed. Serve hot in large bowls.
Recipe Tips
- How to get perfectly flaky, not broken, fish? The most important secret is to poach the fish gently at the very end. Place the fillets on top of the simmering stew and let the gentle steam and hot broth cook them through. Then, flake them gently with a spoon in the pot just before serving.
- Why add the vegetables in stages? This is a key technique for a chowder with a perfect texture. The hard root vegetables (carrots, potatoes) need a longer time to cook, while the softer vegetables (green beans, courgettes) are added later so they become tender-crisp, not mushy.
- Can I make this soup ahead of time? This dish is best served fresh to ensure the fish is perfectly cooked. However, you can make the entire soup base (up to step 3) a day in advance. Store it in the fridge, then bring it back to a simmer and proceed with adding the soft vegetables and fish just before you plan to eat.
- How to build the best flavor? Don’t rush the initial sauté. Gently “sweating” the onions and celery until they are very soft is what builds the deep, sweet, savory flavor foundation for the entire soup.
What To Serve With Fish Chowder
This is a hearty, all-in-one one-pot meal that is a complete dish on its own. It is perfectly served with:
- A large slice of warm, crusty bread or sourdough for sopping up the delicious broth.
- A simple green salad with a light vinaigrette.
- A crisp glass of cold white wine, like a Sauvignon Blanc.
How To Store Fish Chowder
- Refrigerate: Let the chowder cool completely, then store it in an airtight container in the refrigerator for up to 2 days. Be aware that the fish may become a bit firmer upon reheating.
- Reheat: Reheat the chowder very gently in a saucepan over a low heat only until it is warmed through. Do not let it boil, as this will overcook the delicate fish and make it tough.
Fish Chowder Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 550 kcal
- Carbohydrates: 45g
- Protein: 42g
- Fat: 22g
- Saturated Fat: 4g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of fish?
Yes, absolutely. This recipe is fantastic with any firm, flaky white fish. Haddock, pollock, or halibut would all be excellent substitutes for the cod. You could also add a handful of shrimp or mussels during the last few minutes of cooking.
Is this a creamy chowder?
No. This is a rustic, Mediterranean-style u0022chowderu0022 with a light, healthy, tomato-and-stock-based broth, not the thick, creamy, New England-style chowder.
Can I use frozen fish?
For the best texture and flavor, fresh fish is highly recommended. If you must use frozen, make sure it is completely thawed and patted very dry with paper towels before you season and add it to the pot.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Bloody Mary Linguine Recipe
- Gordon Ramsay Broccoli and Stilton Soup Recipe
- Gordon Ramsay Spaghetti Bolognese Recipe
Gordon Ramsay Fish Chowder Recipe
Description
A rustic, healthy, and hearty one-pot fish chowder, featuring tender, flaky cod and a medley of fresh vegetables all simmered in a light, savory tomato broth.
Ingredients
Instructions
- In a large pot, sauté the onions and celery in olive oil for 6-8 minutes until soft.
- Add the harder vegetables (carrots, potatoes, yellow pepper) and the herbs, and cook for 5 more minutes.
- Stir in the tomatoes and stock. Bring to a boil, then cover and simmer for 8-10 minutes.
- Add the softer vegetables (green beans and courgettes) and simmer for another 3 minutes.
- Season the cod fillets and lay them on top of the simmering vegetables.
- Cover the pot and cook for just 3–4 minutes, until the fish is opaque and flakes easily.
- Gently flake the cod into large pieces with a spoon, stir in fresh parsley, and serve hot.
Notes
- u003cliu003eu003cstrongu003eAdd Fish Last:u003c/strongu003e The most important tip is to add the delicate cod at the very end of the cooking process. It only needs a few minutes to poach perfectly in the hot broth. This is the non-negotiable secret to tender, not rubbery, fish.u003c/liu003eu003cliu003eu003cstrongu003eLayer the Veggies:u003c/strongu003e For a perfect texture where nothing is mushy, add the vegetables in stages: hard root vegetables first, then the softer green vegetables for the last few minutes.u003c/liu003eu003cliu003eu003cstrongu003eDon’t Stir the Fish:u003c/strongu003e Once you place the fish fillets on top of the stew, let them be. Let them gently steam-poach, then just break them into large flakes with a spoon right before you ladle the soup into bowls.u003c/liu003eu003cliu003eu003cstrongu003eUse a Good Stock:u003c/strongu003e The quality of your broth will make a huge difference in the final flavor. Use a high-quality fish or chicken stock for the best result.u003c/liu003e
Gordon Ramsay Fish Chowder Recipe
