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.
Barramundi Chowder
| 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. |
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