Sablefish is the star in this rich and comforting bowl of goodness. Sablefish is also known as black cod or butterfish due to it’s remarkably delicate texture. Chock full of fish, new potatoes and aromatics and a touch of brandy, it’s a meal in a bowl. Some crusty bread and butter on the side is a must!
If you can get your hands on a good quality fish stock from your favourite fish store, I would recommend it. Clam nectar works well as a replacement. If you don’t have brandy, you can use white wine or add more fish stock.
I use 10% cream (half & half) in the recipe to cut down the fat content a bit without sacrificing the creaminess.
Creamy Sablefish Chowder
- 5 slices bacon diced
- 1 tbsp butter
- 5 stalks celery diced
- 2 carrots peeled and diced
- 1 medium onion diced
- 3 cloves garlic minced
- 3 tbsp flour
- 1/3 cup brandy
- 4 cups fish stock
- 1.5 cups red skinned baby potatoes cut into 3/4 inch pieces
- 1 tsp dried thyme
- 2 bay leaves
- 1 to 1.5 lbs sablefish skin and bones removed, cut into 2 inch pieces
- 2 cups cream
- 4 tsp Spike seasoning (or salt) or to taste
- 2 tsp pepper or to taste
- 2 tbsp fresh parsley chopped
- Cook bacon in a small pan, set on paper towel lined plate to absorb grease. Set aside.
- In a large soup pot over medium heat, add butter, onion, celery, carrots and garlic. Sauté for several minutes until softened. Add flour and stir.
- Add brandy and stir, making sure to scrape up any bits on the bottom of the pan. Add fish stock, potatoes, thyme and bay leaves. Bring to a boil and then simmer for 10 minutes or until potatoes are almost done.
- In a separate small saucepan, warm up the cream (do not boil).
- Add the warm cream, bacon, sablefish, Spike (or salt) & pepper to the soup pot. Simmer (do not boil - this can cause curdling) over low heat until fish is cooked through, approximately 10 minutes.
- Stir in parsley, adjust seasonings if needed and allow soup to sit for 15 minutes or so to allow flavours to combine. Serve and enjoy!