December 24, 2021

Speedy Fish Chowder

Recipe: Sam Sifton

Try Speedy Fish Chowder from the new cookbook, No-Recipe Recipes.

“For this fast and elegant stew, you’ll need something in the neighbourhood of a quarter-to half-pound of fish fillets per person. Serve with crusty bread.”


  • Bacon
  • Onion
  • Carrot
  • Potatoes
  • Paprika
  • Fish stock
  • Bay leaf
  • Cream Fish



  1. Dice a strip or two of bacon. Add it to a Dutch oven set over medium-high heat and sauté with a few handfuls of diced onion, carrot and potatoes, until the onion has gone translucent. Hit the mixture with some salt, pepper and a flash of paprika, smoked if you have it.
  2. Now add enough fish stock so that the potatoes are almost swimming. Add a bay leaf, lower the heat to a simmer, and let it bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of cream and let it heat and thicken slightly.
  3. Now cut some fish into chunks and stir them in gently. Five minutes later: chowder.

David Malosh


Reprinted from The New York Times Cooking No-Recipe Recipes