Sicilian market fish chowder
Prep time
Cook time
Total time
A bowl of goodness that's a main course soup. Use almost any fish, but if using small ones, do mouli or sieve for small bones. A dish to warm and give health.
Recipe type: soup
Cuisine: Italian, British
Serves: 6
  • 700g of steak fish, filleted, deboned and cut in largish cubes – any chunky white fish or salmon steaks.
  • 750ml fish stock or water (you may need more or less depending on how much liquid you want in the final chowder)
  • 3 leeks, sliced finely
  • 2 red onions, sliced finely
  • 3 medium potatoes, peeled and cut into small cubes
  • quality salami*, cubed or bacon lardons – around 100g
  • 3 tbsp peas or use other greens like broccoli (frozen or fresh)
  • 300ml single cream
  • sea salt and fresh ground black pepper
  • handful of flat-leafed parsley, chopped (to garnish on serving)
  • knob of butter and two tbsps olive oil
  • * I used a fennel salami I brought back from Sicily. It lent a really wonderful extra flavour to the chowder. If you can’t find fennel salami, just add a few fennel seeds whole and half a teaspoon ground to the soup.
  1. Par boil the cubed potatoes, leaving them firm. Drain, rinse with cold water to stop them cooking, and set aside. Melt a knob of butter and the olive oil in a heavy-based, deep-sided pan. Add the salami or bacon lardons to the pan and fry on a medium-high heat til cooked and crisped up a bit. Reduce the heat to low and add the chopped leeks and onions to the pan, tossing the veg to begin with, then popping on a lid to let them soften slowly for around 10 mins. Watch they don’t burn so check occasionally.
  2. Once the veg is soft, add the stock and the cubed, prepared fish. Bring to the boil, then reduce and simmer for around 10 minutes. Then, add the potatoes and peas or other cubed green veg like broccoli florets. Simmer for a further 10 minutes until all the veg is tender. Add the cream and bring the chowder back to a simmer for around 5 minutes until it is heated through again.
  3. Serve immediately with chopped parsley sprinkled over, accompanied by fresh crusty bread. It freezes well as you’ll find these proportions make quite a lot of chowder.
Recipe by The Red Bistro at