Barramundi Chowder • Seafood Nutrition Partnership


3 tablespoons butter
1 large yellow or sweet onion
8 ribs celery, diced
2 pounds waxy potatoes (red skin or Yukon Gold), cut into cubes
6 cups water
2 tablespoons salt
Freshly ground black pepper, to taste
1 pound skinless Australis Barramundi, cut into cubes
1 cup heavy cream
1/4 cup minced flat-leaf parsley
Recipe developed by Nicole Gaffney of Coley Cooks for Australis Barramundi


1.Melt butter in a large, heavy bottomed pot and sauté the onion and celery with a pinch of salt until translucent, about 10 minutes.
2.Add the potatoes, toss to coat, then add the water, salt and pepper. Bring the liquid up to a boil, then reduce to a simmer, cover and cook until the potatoes are tender, about 20 minutes.
3.Add the fish, cover, and simmer for another 5 minutes or just until the fish is cooked through.
4.Stir in the heavy cream and fresh parsley. Taste and adjust the seasoning as needed.
5.Serve with lots of crusty bread for dipping.

The heartiest of soups promises warmth abounding with flavor, from its creamy potatoes to fragrant onions and celery— this Barramundi Chowder from Nicole Gaffney of Coley Cooks is a satisfying main course both friends and family will be craving long after it’s gone.

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