Norwegian Seafood Chowder

Ingredients

• 500g (1.1 lb) mixed fish fillets (such as cod, salmon, haddock), cut into chunks 500g (1.1 lb) mixed fish fillets (such as cod, salmon, haddock), cut into chunks
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté until softened.
2. 2.
   Add the potatoes, fish, shrimp, mussels, bay leaf, and dried thyme to the pot. Pour in the fish or vegetable broth and bring to a simmer.
3. 3.
   Cook for about 10-15 minutes, or until the fish is cooked through and the mussels have opened. Discard any mussels that remain closed.
4. 4.
   Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
5. 5.
   Remove the bay leaf and ladle the chowder into bowls. Garnish with fresh parsley and serve hot with crusty bread.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If desired, you can marinate the fish in lemon juice for 30 minutes before adding it to the chowder for an extra burst of flavor.
• Mussels — Before cooking, scrub the mussels under cold water to remove any dirt or debris. Discard any mussels with cracked shells or that do not close when tapped.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk.
• Feel free to add other seafood such as scallops or crab meat for additional variety.
• Serve the chowder with a squeeze of fresh lemon juice for a tangy twist.
• If you prefer a thicker consistency, you can mash some of the cooked potatoes into the chowder.
• Leftover chowder can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Norwegian Seafood Chowder hot in individual bowls. Accompany it with freshly baked crusty bread for dipping and soaking up the delicious broth.

Presentation advice

Garnish each bowl of chowder with a sprig of fresh parsley to add a pop of color. Serve the chowder in rustic-style bowls or soup tureens to enhance the cozy and comforting feel of the dish.