Fish and Wine Chowder

This fish and white wine Chowder is a dish that drives the cold from your bones in a flash.

Well at last there is a dish that is best enjoying in winter or cold nights and it’s made with white wine!

But seriously, some dishes are really nice made with wine as the main cooking fluid. The alcohol in the wine cooks away fast and leaves only the juice of the grape behindmaking the dish nicely soft and tender.

In this dish the wine comes in the cooking and not after the cooking! I'm sorry to say.

So let’s start the cooking with gathering the ingredience where you want to start your cooking.

Fish and wine Chowde


1 medium onion, roughly chopped

1 medium r sweet potato, peeled and diced

1 small tin sweet corn

1 sprig oregano

1/2 bottle good dry white wine

1/3 pint light cream

12 small scallops, halved

2 carrots, roughly chopped

2 shallots, finely chopped

2 small chili peppers, deseeded and finely chopped

2 sticks celery, roughly chopped

25g butter

3 medium potatoes, peeled and diced

3-4 sprigs parsley, finely chopped

4 bay leaves

4 cloves garlic

400g smoked fish, flaked off the bone

600g fresh fish, firm flesh, chopped

salt and pepper to taste

some olive oil


Put your potato and kumara in a large pan and add enough water to cover. Bring to boil.

In a medium pan heat olive oil and add the carrot, onion and celery to sweat off.

Add garlic to the carrots etc. after 4 minutes and cook 1 minute more.

To carrots etc., add about 1.5 pint boiling water and keep simmering for 30 minutes - this makes a stock.

Drain the stock through a sieve into the potato pot - all we're looking for is flavor so throw away the vegetables!

Add wine, bay leaves and oregano to pot.

As potato softens, you can 'mash' them against the side of the pot using a flat back spoon. This slowly thickens the chowder - no flour necessary! Repeat this during cooking, a bit at a time, as it encourages you to keep stirring!

In a small fry pan, heat butter, shallot and chili, just long enough to start caramelizing the shallot, then add to pot.

Add smoked fish to pot.

Simmer 30 minutes more.

Add sweet corn, chopped fish, scallops and cream and simmer 5-10 minutes more.

Add parsley, salt and pepper to taste.

serve with very fresh bread and butter.

Note 1

Keep lid off to help excess liquid evaporate, but if you think it's too thick, add more at any stage - wine or cream.

Note 2

Instead of making your own stock you can buy a commercial stock, but it's not the same!

Note 3

Remove bay leaves from the broth before serving it up - they can stick in your throat more than any fish bone ever could!

A fish, wine, chowder is always a winner – especially when you switch the cream with the wine!


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