Gordon Ramsay Fish Chowder

Gordon Ramsay Fish Chowder is a rustic, tomato-based soup made with cod fillets, root vegetables, and herbs simmered in a light broth. inspired by his Healthy Appetite recipe, this fish chowder skips the cream but delivers bold flavor and hearty texture. perfect for a warm, healthy lunch or a cozy seafood dinner with crusty bread.

Ingredients Needed for Fish Chowder

• 3 tbsp olive oil
• 2 medium onions, chopped
• 2 celery sticks, chopped
• 2 large carrots, chopped
• 2 large waxy potatoes, chopped
• 1 yellow pepper, chopped
• 2 thyme sprigs
• 1 bay leaf
• 400g canned chopped tomatoes
• 900ml fish or chicken stock
• 150g green beans, cut short
• 2 courgettes, chopped
• 600g cod fillets, skinless
• Sea salt and black pepper
• Few dashes of Tabasco (optional)
• Chopped fresh parsley

What Spices Go in Fish Chowder?

The best spices for fish chowder are thyme, bay leaf, black pepper, and sea salt. These add flavor without overpowering the fish.

Gordon Ramsay’s version also uses fresh parsley for a clean finish. For more depth or heat, you can add a dash of Tabasco, smoked paprika, or a small pinch of cayenne pepper.

How To Make Gordon Ramsay Fish Chowder

1. Sauté the Base Vegetables: Heat olive oil in a large pot. add onions, celery, salt, and pepper. cook for 6–8 minutes until soft.
2. Add Roots and Herbs: Stir in carrots, potatoes, yellow pepper, thyme, and bay leaf. cook for 5 minutes until lightly golden.
3. Pour in Tomatoes and Stock: Add chopped tomatoes and stock. bring to a boil, then reduce heat and simmer covered for 8–10 minutes until the potatoes are tender.
4. Add Remaining Vegetables: Stir in green beans and courgettes. simmer 3 more minutes.
5. Poach the Cod: Season the cod lightly, then lay the fillets on top of the simmering chowder. cover and cook for 3–4 minutes until the fish is just cooked through.
6. Finish and Serve: Gently flake the cod into large pieces. stir in parsley, taste, and adjust the seasoning. serve hot with crusty bread.

How To Make This Fish Chowder in a Crock Pot

To make fish chowder in a crock pot, place all chopped vegetables, herbs, tomatoes, and stock into the slow cooker. cook on low for 6–7 hours or high for 3–4 hours until the vegetables are soft. add cod fillets in the last 15–20 minutes, cover, and let them poach gently. flake the fish before serving.

Other Seafood You Can Use in This Chowder

You can replace cod in fish chowder with other white fish like haddock or pollock, which hold their shape and have a mild flavor. Salmon also works well if you want a richer taste just use skinless chunks.

Shrimp or prawns can be added during the final minutes of cooking, while clams or mussels should be steamed separately and stirred in before serving.

What Goes Well With Fish Chowder?

Fish chowder pairs well with crusty bread like sourdough or baguette, which helps soak up the broth. It also goes great with oyster crackers, green salads with lemon vinaigrette, or simple steamed vegetables like asparagus.

For drinks, a glass of white wine such as Pinot Grigio or Sauvignon Blanc complements the light seafood flavor.

How To Store and Reheat Leftover Fish Chowder

In the Fridge: Let it cool fully, then store in an airtight container for up to 3 days.
In the Freezer: Store in freezer-safe containers for up to 2 months. thaw overnight in the fridge.
Reheating: Warm gently on the stovetop over low heat to keep the fish tender. avoid boiling.

Nutrition Facts (Per Serving – Approximate)

• Calories: 340
• Carbs: 22g
• Protein: 32g
• Fat: 14g
• Sugar: 7g
• Fibre: 5g
• Sodium: 580mg

FAQs

Try More Ramsay Recipes:

• Gordon Ramsay Corn Chowder Recipe
• Gordon Ramsay Clam Chowder Recipe
• Gordon Ramsay Fish Soup Recipe