Best 2 Spring Pea Fish Chowder Recipes
Spring pea fish chowder is a classic comfort food that is perfect for a cold day. This dish is packed with flavor, thanks to the combination of fresh spring peas, flaky fish, and a creamy broth. It is also a relatively easy dish to make, making it a great option for a weeknight meal. Whether you are looking for a hearty soup to warm you up or a light and refreshing meal to enjoy on a spring day, spring pea fish chowder is a great choice.
Here are our top 2 tried and tested recipes!
SPRING PEA FISH CHOWDER
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its meatier texture and sweeter flavor.
Provided by Anna Stockwell
Categories Chowder Leek Potato Clam Fish Halibut Cod Milk/Cream Pea Lemon Juice Lemon Basil Spring Quick & Easy One-Pot Meal Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut leeks into 1/4" rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5-6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10-12 minutes.
- Season halibut with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until halibut is opaque, 3-4 minutes. Remove from heat and stir in lemon juice.
- Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.
SPRING VEGETABLE CHOWDER RECIPE BY TASTY
Here's what you need: olive oil, riced cauliflower, leek, garlic, kosher salt, vegetable stock, non-dairy milk, asparagus, english pea, lemon, fresh basil, medium red potato, cold water, fresh lemon juice, freshly ground black pepper
Provided by Betsy Carter
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the riced cauliflower, leeks, garlic, and 1 teaspoon of salt. Sauté for 2 minutes, until the leeks just begin to soften.
- Pour in the vegetable stock and 2 cups (480 ml) of non-dairy milk. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium, cover, and simmer for 15-20 minutes, until the cauliflower is completely broken down and tender.
- Meanwhile, in a large pan, heat 2 tablespoons of olive oil over medium heat. Add the asparagus, peas, and 1 teaspoon of salt. Sauté for 2 minutes, until the vegetables are bright green with some crunch. Remove the pan from the heat and stir in the lemon zest and basil. Transfer to a bowl and set aside.
- Wipe out the pan and add the potatoes and enough cold water to cover by 1 inch (1 ¼ cm). Season with 1 tablespoon of salt. Bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 8-10 minutes, until the potatoes are easily pierced with a fork but not mushy. Drain and set aside.
- Remove the pot with the cauliflower from the heat. Blend with an immersion blender until completely smooth and creamy. Add up to 1 cup (240 ml) non-dairy milk or water if needed to thin to your desired consistency.
- Stir in the reserved asparagus, peas, potatoes, and the lemon juice. Season to taste with salt.
- Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, and freshly ground black pepper.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 63 grams, Fat 51 grams, Fiber 6 grams, Protein 6 grams, Sugar 15 grams
Tips:
- Fresh ingredients: Use fresh, high-quality ingredients for the best flavor. Fresh peas, fish, and vegetables will make a big difference in the final dish.
- Choose the right fish: Any firm-fleshed fish can be used in this chowder, but some good options include cod, haddock, or salmon.
- Cook the fish gently: Don't overcook the fish, or it will become tough. Cook it just until it is opaque and flakes easily with a fork.
- Use a good quality broth: The broth is the base of the chowder, so it's important to use a good quality one. You can use homemade broth or a store-bought broth that you like the taste of.
- Season to taste: Don't be afraid to season the chowder to taste. Add salt, pepper, and other seasonings until it tastes just the way you like it.
- Serve with crusty bread or crackers: Chowder is a hearty and filling soup, but it's even better when served with crusty bread or crackers for dipping.
Conclusion:
Spring pea fish chowder is a delicious and easy-to-make soup that is perfect for a springtime meal. With its fresh peas, tender fish, and creamy broth, this chowder is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy meal, give this spring pea fish chowder a try. You won't be disappointed!
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