Norwegian Seafood Chowder

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 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 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 pound (225g) salmon fillet, cut into chunks 1/2 pound (225g) salmon fillet, cut into chunks
• 1/2 pound (225g) halibut fillet, cut into chunks 1/2 pound (225g) halibut fillet, cut into chunks
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 18g, 3g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the diced carrots, celery, and cubed potatoes to the pot. Stir well to combine with the onion and garlic.
3. 3.
   Pour in the fish or vegetable broth, and add the bay leaf, dried thyme, dried dill, salt, and black pepper. Stir to combine.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the vegetables are tender.
5. 5.
   Add the salmon, halibut, and shrimp to the pot. Simmer for an additional 5-7 minutes, or until the seafood is cooked through.
6. 6.
   Stir in the heavy cream and let the chowder simmer for another 2-3 minutes.
7. 7.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
8. 8.
   Serve the Norwegian Seafood Chowder hot, garnished with fresh dill.

Treat your ingredients with care...

• Salmon and halibut — Ensure the fish fillets are fresh and of high quality. Remove any skin and bones before cutting them into chunks.
• Shrimp — Choose fresh or frozen shrimp that have been peeled and deveined for convenience.
• Fresh dill — Use fresh dill for the best flavor. Chop it finely and reserve some for garnishing.

Tips & Tricks

• For a thicker chowder, mash some of the cooked potatoes against the side of the pot before adding the seafood.
• Feel free to add other seafood such as mussels or clams for additional variety.
• Serve the chowder with crusty bread or Norwegian flatbread for a complete meal.
• If you prefer a lighter version, substitute half of the heavy cream with milk or use a lighter cream alternative.
• Leftover chowder can be refrigerated and reheated the next day, but the seafood may become slightly overcooked.

Serving advice

Serve the Norwegian Seafood Chowder in warm bowls, garnished with fresh dill. Accompany it with a side of crusty bread or Norwegian flatbread for a satisfying meal.

Presentation advice

Present the Norwegian Seafood Chowder in a rustic-style bowl, allowing the vibrant colors of the seafood and vegetables to shine through. Sprinkle some fresh dill on top for an added touch of freshness.