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Perfect Kosher Fish Chowder With Creamy Pareve Base

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PareveFish

This fish chowder has all the creaminess of a classic chowder without any dairy. Cashews soaked and blended into a smooth cream thicken a broth of fish stock, potatoes, onion, celery and carrots, with chunks of cod or halibut, fresh dill and lemon.

Cashew Cream and Two-Stage Fish

Soak the raw cashews in hot water, then blend them until completely smooth; this gives the chowder a silky texture. Add some of the fish early to flavor the base and the rest near the end so it stays in tender chunks. For an even creamier texture, blend half the soup before adding the final pieces of fish.

Kosher Notes

According to most customs, fish can be cooked with dairy, so a cream-based chowder is fine at a dairy meal. This version is pareve, which means it can also be served as a first course before a meat meal. Cod, halibut and haddock are all kosher. Check that your fish or vegetable stock carries a reliable hechsher.

Storing

The chowder thickens as it sits; add more stock when reheating. It keeps for 3 days.

Perfect Kosher Fish Chowder With Creamy Pareve Base
This kosher fish chowder delivers all the creamy comfort of traditional chowder using a rich cashew-based pareve cream that perfectly complements tender white fish and vegetables.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the cashew cream
  • 3/4 cup raw cashews
  • 1 cup hot water for soaking
For the chowder
  • 2 pounds firm white fish fillets cod, halibut, or haddock, skin removed
  • 3 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 stalks celery diced
  • 2 medium carrots diced
  • 3 tablespoons all-purpose flour
  • 4 cups fish stock or vegetable stock
  • 1 1/2 pounds Yukon gold potatoes peeled and diced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt or to taste
  • 1/2 teaspoon black pepper
  • 3 tablespoons fresh dill chopped
  • 2 tablespoons fresh lemon juice

Method
 

Prepare the cashew cream
  1. Place cashews in a bowl and cover with hot water. Let soak for 15 minutes until softened.
  2. Drain cashews, reserving the soaking liquid. Blend cashews with 3/4 cup of the soaking liquid until completely smooth and creamy. Set aside.
Make the chowder
  1. Cut fish into 2-inch pieces. Season with salt and pepper, then set aside.
  2. Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, celery, and carrots. Cook for 6-8 minutes until vegetables are softened.
  3. Sprinkle flour over vegetables and stir constantly for 2 minutes to cook the flour and create a roux.
  4. Slowly whisk in fish stock, making sure to break up any lumps. Add potatoes, bay leaves, and thyme. Bring to a simmer.
  5. Add half of the fish pieces to the pot. Simmer for 15 minutes until potatoes are tender and fish is cooked through.
  6. Stir in the cashew cream and remaining fish pieces. Cook for 3-4 minutes until the new fish is just cooked through.
  7. Remove bay leaves. Season with salt and pepper to taste. Stir in fresh dill and lemon juice just before serving.

Notes

The chowder will thicken as it sits, so add more stock when reheating if needed. For a smoother texture, you can blend half the soup before adding the final fish pieces. Store covered in the refrigerator for up to 3 days.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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