Ina Garten Fish Chowder: Silky Seafood Stew

Making the Best Ina Garten Fish Chowder

The first time I stood over a pot of this chowder, the sizzle of thick cut bacon hit the heavy bottom of my Dutch oven, and I knew I was in for something special. There is a specific aroma that happens when bacon fat meets chopped leeks and butter it is sweet, salty, and earthy all at once.

I remember thinking that if the base smelled this good, the final bowl was going to be life changing.

Honestly, I used to be intimidated by homemade chowders. I was terrified the cream would curdle or the seafood would turn into rubbery little erasers. But following this approach changed my entire perspective on seafood soups.

It is about the gentle poach and the way the starch from the Yukon Gold potatoes naturally thickens the liquid without making it feel heavy or gluey.

We are going to walk through this step-by-step so you can avoid the mistakes I made early on, like rushing the roux. This is comfort food at its most sophisticated, yet it feels entirely doable on a regular evening. You will want a crusty loaf of bread nearby to soak up every drop of that velvety broth.

Trust me, your kitchen is about to smell like a high end seaside bistro.

The Physics of the Roux

Starch Gelatinization: As the flour and butter cook together, the starch granules swell and burst, creating a stable web that traps liquid. This prevents the heavy cream from separating when it hits the acidic white wine or the heat of the stove.

Pernod Flavor Impact

The inclusion of Pernod is a classic French technique that bridges the gap between the sweetness of the seafood and the richness of the cream. It provides a subtle anise or licorice note that you cannot quite place but would definitely miss if it were gone.

It cuts through the fat of the bacon and butter, giving the broth a sophisticated, bright finish that sets it apart from standard canned versions.

Maintaining Roux Stability

A stable roux is the backbone of this Ina Garten Fish Chowder. By whisking the seafood stock in slowly, we allow the flour to hydrate evenly. This prevents those dreaded flour lumps from forming. If you like bold spices with your seafood, you might want to try this Sri Lankan Fish recipe next, but for this dish, we are focusing on that smooth, classic French Atlantic texture.

Multi Seafood Texture Benefits

Using a mix of monkfish, shrimp, and scallops provides a variety of textures in every spoonful. The monkfish, often called "poor man's lobster," stays firm and meaty, while the bay scallops offer a delicate sweetness. If you want a different take on seafood, you can see how different textures work in this Ina Gartens Chilean recipe. In this chowder, the varying cook times of the seafood are managed by adding them in a specific order to ensure everything is perfectly tender.

Smart Seafood Choice Decisions

Choosing the right ingredients for a chowder can feel like a big investment, so it helps to know where you can save and where you should splurge. This table helps you decide based on your guest list or your weekly grocery budget.

Component Deep Dive

Understanding why we use these specific ingredients helps you become a more intuitive cook. Every item in this list serves a functional purpose beyond just tasting good.

Ingredients and Substitutes

• 1/2 pound thick cut bacon, diced
  • Substitute: Pancetta (Similar saltiness but less smoky).
  • Why this? The rendered fat is the primary flavor carrier for the entire base.
• 2 tablespoons good olive oil
  • Substitute: Avocado oil.
• 2 cups yellow onions, chopped
  • Substitute: White onions.
• 2 cups leeks, white and light green parts, sliced
  • Substitute: Shallots (Use 1 cup for a sharper flavor).
• 3 tablespoons unsalted butter
  • Substitute: Salted butter (Reduce added kosher salt by 1/4 tsp).
• 1/2 cup all purpose flour
  • Substitute: Cup for-cup gluten-free flour blend.
• 1 quart seafood stock or bottled clam juice
  • Substitute: Chicken stock (Use a high-quality low sodium version).
  • Why this? Seafood stock provides the essential briny foundation for the chowder.
• 1 cup dry white wine (such as Pinot Grigio)
  • Substitute: 3/4 cup chicken stock + 1 tbsp lemon juice.
• 2 cups heavy cream
  • Substitute: Half and half (The broth will be thinner).
• 1 tablespoon Pernod
  • Substitute: 1/4 teaspoon ground anise or fennel seeds.
• 2 teaspoons kosher salt
  • Substitute: 1 teaspoon fine sea salt.
• 1 teaspoon freshly ground black pepper
  • Substitute: White pepper (For a cleaner look without black specks).
• 1 pound Yukon Gold potatoes, 1/2 inch diced
  • Substitute: Red bliss potatoes.
• 1 pound monkfish or firm white fish, cut into 1 inch chunks
  • Substitute: Halibut or Cod.
• 1/2 pound large shrimp, peeled and deveined
  • Substitute: Cooked lobster meat (Add at the very end).
• 1/2 pound bay scallops
  • Substitute: Sea scallops cut into quarters.
• 1/4 cup fresh parsley, minced
  • Substitute: Fresh chives or tarragon.

Instructions for the Chowder

1. Rendering Bacon Gold

Place the 1/2 pound diced bacon and 2 tablespoons olive oil in a large heavy bottomed pot. Cook over medium heat for 8 to 10 minutes until the bacon is crisp and brown. Note: Starting with oil helps the bacon fat render more efficiently without burning the meat.

2. Building the Aromatic Base

Remove the bacon with a slotted spoon to a plate, leaving the fat in the pot. Add the 2 cups of onions, 2 cups of leeks, and 3 tablespoons of butter to the fat. Sauté over medium heat for 10 minutes until the onions are translucent and fragrant.

3. Thickening Without Clumping

Sprinkle the 1/2 cup flour over the vegetables and cook for 2 minutes, stirring constantly with a wooden spoon. Note: This "cooks out" the raw flour taste before adding liquids.

4. Integrating the Liquids

Slowly whisk in the 1 quart seafood stock and 1 cup white wine. Bring the mixture to a boil, then immediately lower the heat and simmer for 15 minutes until the broth is slightly thickened.

5. Softening the Potatoes

Add the 1 pound diced potatoes, 2 teaspoons salt, and 1 teaspoon pepper to the pot. Simmer for about 10 to 12 minutes until the potatoes are tender when pierced with a fork.

6. Adding the Richness

Pour in the 2 cups heavy cream and 1 tablespoon Pernod. Stir gently to combine and bring the liquid back to a very low simmer. Note: Do not let the broth come to a rolling boil once the cream is added to prevent separation.

7. Gentle Seafood Poaching

Add the 1 pound monkfish chunks, 1/2 pound shrimp, and 1/2 pound bay scallops. Cook for 5 to 7 minutes until the fish is opaque and the shrimp turn pink.

8. Final Seasoning Check

Taste the broth and add more salt or pepper if needed. Stir in the 1/4 cup minced parsley and the reserved cooked bacon. Note: The bacon adds a final hit of salt, so taste one last time before serving.

9. Resting the Chowder

Turn off the heat and let the pot sit for 5 minutes. until the flavors have melded and the temperature is comfortable.

10. Serving with Style

Ladle the chowder into warm bowls. Garnish with an extra sprinkle of parsley and serve immediately with crusty bread or oyster crackers.

Troubleshooting the Broth

Rubbery Seafood Texture

If your shrimp or scallops feel like rubber, they have been overcooked. This usually happens when the pot is left on a high simmer for too long after the seafood is added. The residual heat in the cream based broth is quite high, so it continues to cook the seafood even after the flame is off.

Adjusting Chowder Thickness

Sometimes the starch in the potatoes varies, or the flour doesn't hydrate as expected. If it's too thick, it can feel "pasty." If it's too thin, it feels like a soup rather than a chowder. We want a consistency that coats the back of a spoon without being sludge like.

Boosting Flat Flavors

If the chowder tastes "fine" but doesn't "pop," it likely needs more acid or salt. Seafood and cream both require a significant amount of seasoning to shine. A splash of lemon juice at the end can often do what salt cannot.

Common Mistakes Checklist

• ✓ Wash leeks thoroughly in a bowl of water to remove hidden grit or sand.
• ✓ Cut potatoes to a uniform 1/2 inch so they all finish cooking at the same time.
• ✓ Peel and devein shrimp completely; nobody wants a crunchy shell in their creamy soup.
• ✓ Use a heavy bottomed Dutch oven (like Le Creuset) to prevent the bottom from scorching.
• ✓ Pat the fish dry before dicing to ensure you aren't adding excess water to the pot.

Scaling Guidelines

Reducing the Recipe

To make a half batch (3 servings), you can simply halve all ingredients. Use a smaller pot, such as a 3 quart saucepan, to ensure the liquid covers the seafood. Reduce the initial bacon rendering time by 2 minutes, as smaller amounts of fat cook faster.

For the egg based binding if you were making a different dish, you'd use half an egg, but here, the ratios remain simple.

Increasing the Recipe

When doubling this for a crowd (12 servings), increase the salt and pepper to only 1.5x the original amount initially, then taste and adjust. You will need a very large 8 quart or 10 quart stockpot.

Increase the potato simmer time by about 5 minutes because the larger volume of cold potatoes will drop the pot temperature significantly.

Blushing Chowder Variation

If you want a "blushing" seafood chowder, add 2 tablespoons of tomato paste along with the leeks and onions. This adds a subtle acidity and a beautiful pink hue to the broth, which pairs excellently with the monkfish.

Kitchen Myths

One common myth is that you must use fresh seafood or the chowder will be ruined. In reality, high-quality frozen shrimp and scallops are often frozen at sea and can be fresher than the "fresh" options at the grocery counter that have been sitting on ice for days.

Just ensure they are fully thawed and patted dry before they go into the pot.

Another misconception is that you need to cook the seafood for a long time to "infuse" the broth. This actually has the opposite effect. Long cooking times make the seafood tough and flavorless.

The flavor comes from the bacon, aromatics, and stock; the seafood should be gently poached at the very last minute to retain its moisture and sweetness.

Storage and Zero Waste

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. When reheating, do so over very low heat on the stovetop. Do not let it boil, or the cream will separate and the seafood will become tough.

Freezing: I do not recommend freezing this chowder. The potatoes tend to become mealy when thawed, and the cream based broth often breaks, resulting in a grainy texture.

Zero Waste Tip: Don't toss those shrimp shells! Throw them into a freezer bag. When you have a few handfuls, simmer them with water, an onion, and a celery stalk for 20 minutes to make your own seafood stock for the next time you make this recipe.

Also, the dark green leek tops can be cleaned and used to flavor stocks, even if they are too tough to eat in the soup itself.

Critical High in Sodium