This creamy fish soup—or chowder, if you prefer—is a dish I ate often as a child. My mother used whatever fish was available then, sometimes from the Black Sea or the Danube Delta: beautiful sea bass or even sturgeon when we were lucky.
Why creamy fish soup?
I grew up with this creamy fish soup and, while it didn’t hook me instantly, it slowly became a favorite. The same has happened with my children: a comforting, nourishing soup that keeps calling you back.
What is fish chowder?
This recipe can be called a chowder, though it’s not built on a milk-heavy base—so I generally call it fish soup. The cream is added at the end to lend a silky finish. In my language there isn’t a distinct word for chowder, but call it whatever you like.
Fish soup isn’t everyone’s first choice, but give this one a try. It’s flavorful, wholesome and creamy, and it often becomes a go-to meal. When I crave fish a couple of times a week, this is my quick solution: full of flavor, healthful fats and comfort.
Salmon is my usual choice, but any firm, fleshy fish will work. Avoid extremely oily fish; mixing two or more types of fish can make the soup truly special. I favor salmon because its texture holds together well when cooked, and it’s relatively easy to remove bones with tweezers.
What fish or seafood to use?
Choose fleshy fish with few bones. You can make stock from bony fish, but I often use homemade vegetable stock so the soup won’t taste overly fishy. For a richer seafood chowder, use a medley such as haddock, mussels, scallops and prawns—delicious and comforting on a chilly night.
How to make your own vegetable stock
Homemade vegetable stock is worth the small effort: easy to make in advance, refrigerate or freeze. Many reach for store-bought stock for convenience, but making your own elevates the flavor of soups and stews. Try it when you can—you’ll notice the difference.
Other ways to make fish soup
You can adapt this soup in many ways. A tomato-based fish soup with a handful of rice is lovely, or add potatoes or pasta for a heartier version that kids tend to love. Potato, pasta or rice each change the texture and make the dish more filling.
I was well fed as a child—my parents ensured that—and I think good meals are an important part of good parenting.
Tips:
- Crème fraîche or full-fat yogurt (at least 10%) are best to finish the soup. They add a subtle tang that balances the natural sweetness of the vegetables.
- Avoid low-fat yogurts, which can curdle.
- To keep the soup dairy-free, use coconut milk; add it when you add the fish so it cooks gently with the seafood. If using salmon, trim excess belly fat—the soup can become too oily otherwise.
Other fish recipes you may like:
If you enjoy fish or want to add more to your diet, try these ideas from the same kitchen: open fish pie with coconut milk, a tomato-based fish soup if you prefer no cream, a light tuna salad, or a homemade sushi cake.
Now, let’s get cooking.
Creamy fish soup (chowder)
Equipment
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pot
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wooden spoon
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chopping board
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knife
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bone tweezer
Ingredients
- 4 salmon fillets medium (approx. 100–120 g each)
- 1.5 l fish or vegetable stock
- 1 medium parsnip
- 1 medium carrot
- 2 celery stalks
- 1 large onion
- 1 red pepper
- ½ courgette
- 3–4 potatoes
- 12 cherry tomatoes
- 2 cloves garlic (finely chopped)
- 1 tsp salt
- ⅓ tsp turmeric powder
- ¼ tsp freshly ground pepper
- ½ lemon juice (to garnish)
- 4–5 sprigs dill (for garnish)
- 4 tbsp crème fraîche (or creamy yogurt) to serve
- 100 g rice optional
Instructions
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Wash, peel and chop all vegetables into small cubes. Set the potatoes and tomatoes aside; the other vegetables can be mixed together and added at the same time.
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Place a pot over medium heat and add the stock with the chopped onion, carrot, parsnip, courgette, red pepper and celery. Season with salt and a little pepper. Cover and simmer for 10–12 minutes from boiling point.
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After 10–12 minutes, add the fish fillets, halved cherry tomatoes and the potatoes (cut into ~1 cm pieces), or add rice instead of potatoes if preferred. Stir in turmeric and cook for a further 15 minutes.
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When cooked, add the finely chopped garlic and turn off the heat. Cover and let the soup rest for a few minutes.
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Just before serving, while the soup is still piping hot, stir in the crème fraîche and chopped dill. Taste and adjust salt and pepper as needed.
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Serve with a squeeze of lemon or lime and a pinch of chilli if you like some heat. Enjoy!
Notes
Enjoy it — it’s simply delicious.