INGREDIENTSJump to Recipe
- 3 tablespoons butter
- 1 large yellow or sweet onion, peeled and diced
- 8 celery ribs, diced
- 2 lbs waxy potatoes (red skin or Yukon gold), cut into cubes
- 6 cups water
- 2 tablespoons salt
- freshly cracked black pepper, to taste
- 16 oz The Better Fish® Barramundi Skinless Fillets, cut into cubes
- 1 cup heavy cream
- ¼ cup minced flat leaf parsley
This Barramundi Chowder is light and rich all at the same time, and incredible easy to make! Recipe and photography courtesy of Nicole Gaffney.
Melt butter in a large, heavy bottomed pot and sauté the onion and celery with a pinch of salt until translucent, about 10 minutes.
Add the potatoes, toss to coat, then add the water, salt and pepper. Bring the liquid up to a boil, then reduce to a simmer, cover and cook until the potatoes are tender, about 20 minutes.
Add the fish, cover, and simmer for another 5 minutes or just until the fish is cooked through.
Stir in the heavy cream and fresh parsley. Taste and adjust the seasoning as needed.
Serve with lots of crusty bread for dipping.
This soup is excellent served the next day, or up to several days later. As a rule, cream soups do not freeze well, as separation will occur. This soup can be prepared in it’s entirety with the exception of the cream being added at the end, and then frozen. Stir in the cream once reheated for best results.