Gordon Ramsay Fish Chowder
This Gordon Ramsay Fish Chowder recipe uses cod, salmon, cream, herbs, and potatoes for a rich and satisfying seafood dinner.
Equipment
- Large heavy-bottom pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring cups
- Measuring spoons
- Potato peeler
- Small bowl for prep ingredients
- Soup bowls for serving
Ingredients
For the Chowder
- 2 tablespoons butter
- 1 tablespoon olive oil
- 150 grams smoked bacon chopped
- 1 medium onion diced
- 2 celery stalks sliced
- 3 garlic cloves minced
- 2 medium potatoes peeled and diced
- 1 carrot finely diced
- 750 ml fish stock
- 250 ml whole milk
- 200 ml heavy cream
- 450 grams white fish fillets like cod or haddock cut into chunks
- 150 grams salmon cubed
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 bay leaf
- 2 tablespoons chopped parsley
- Juice of half a lemon
Optional Garnishes
- Fresh parsley
- Cracked black pepper
- Oyster crackers
- Toasted sourdough bread
- Crispy bacon bits
Instructions
Step 1: Cook the Bacon
- Heat butter and olive oil in a large pot over medium heat.
- Add the chopped bacon and cook slowly until crispy and golden.
- The smell at this stage is incredible. Smoky, savory, and deeply comforting.
- Remove a small amount of bacon for garnish later if desired.
Step 2: Sauté the Vegetables
- Add onion, celery, carrot, and garlic to the pot.
- Cook for about 5 to 6 minutes until softened.
- The vegetables should become fragrant and slightly glossy.
Step 3: Add Potatoes and Seasoning
- Stir in the diced potatoes.
- Add smoked paprika, thyme, black pepper, sea salt, and bay leaf.
- Cook for another minute so the spices bloom gently in the bacon fat.
Step 4: Pour in the Stock
- Add the fish stock and stir well.
- Bring everything to a gentle simmer.
- Cook for about 15 minutes until the potatoes become fork tender.
Step 5: Add Milk and Cream
- Reduce the heat slightly.
- Pour in the milk and heavy cream.
- Stir slowly and allow the broth to warm gently.
- Do not boil aggressively after adding cream because the dairy can separate.
Step 6: Add the Fish
- Carefully add the cod and salmon chunks.
- Simmer gently for about 6 to 8 minutes until the fish becomes flaky and tender.
- The seafood should remain delicate and soft.
Step 7: Finish with Herbs and Lemon
- Remove the bay leaf.
- Add chopped parsley and fresh lemon juice.
- Taste and adjust seasoning if needed.
- The lemon brightens the chowder beautifully and balances the richness.
Step 8: Serve Hot
- Ladle the Gordon Ramsay Fish Chowder into bowls.
- Top with crispy bacon, parsley, and cracked black pepper.
- Serve with warm crusty bread.