Fish Chowder with Creme Fraiche | W Network


Fish Chowder with Creme Fraiche

Created date

June 8, 2013
Main ingredient: 
Prep time: 
Total time: 


1 onion, medium

3 shallots

3 celery stalks

1 fennel

5-7 medium carrots

1 to 2 garlic cloves, minced

4 tablespoons olive oil

1 cup white wine

2 fish stock bullion cubes

4 cups of water

4 cups of low-sodium garden cocktail juice

1/2 tsp saffron threads

8 whole pieces tilapia or any white fish

0 Salt and pepper to taste

2 cups of half and half cream

1/4 cup of creme fraiche

0 Fresh chopped parsley to garnish


Dice all vegetables into very small pieces

Heat oil in a stock pot and saute vegetables for 8 minutes, being careful not to brown

Add the wine and reduce liquid by half on high heat

Crumble the fish stock bullion cubes into the water to dissolve

Add water, garden cocktail juice and all spices to the cooked vegetable mixture and bring to a boil

Chop white fish into 2-inch cubes and add to pot

Bring soup to a boil for a minute, lower heat to medium and simmer for 5 minutes

Add cream, simmer for 1 minute, do not boil or cream will separate

Garnish with a dollop of creme fraiche and chopped parsley


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