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.
|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
|Melt butter in a large, heavy bottomed pot and sauté the onion and celery with a pinch of salt until translucent, about 10 minutes.
|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.
|Add the fish, cover, and simmer for another 5 minutes or just until the fish is cooked through.
|Stir in the heavy cream and fresh parsley. Taste and adjust the seasoning as needed.
|Serve with lots of crusty bread for dipping.