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Stunning plated serving of Coastal Swordfish & Root Vegetable Chowder, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Coastal Swordfish & Root Vegetable Chowder

A rich, velvety seafood chowder utilizing delicate swordfish, sweet potatoes, and an aromatic white wine and cream reduction.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Ingredients Equipment Method

Ingredients
  

For the Chowder Vegetables
  • 2 tablespoons butter
  • 1 small red onion, peeled and finely diced, about 1 cup
  • 2 to 3 celery ribs, thinly sliced, about 1 cup
  • 1 large carrot, peeled and diced into ¼-inch pieces, about ½ cup
  • 1 medium sweet potato, peeled and cut into ½-inch cubes, about 1 cup
  • 1 medium white potato, peeled and cut into ½-inch cubes, about 1 cup
For the Chowder Seasoning & Liquids
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 1 teaspoon dried thyme
  • 2 tablespoons unbleached all-purpose flour
  • ½ cup white wine
  • 2 cups chicken stock
  • 1 cup heavy cream
For the Coastal Proteins
  • 1 pound cooked pumpkin swordfish steak, chopped into ½-inch pieces (substitute with any meaty fish like mahi-mahi)
  • fresh parsley, chopped

Equipment

  • 1 Heavy-duty enameled cast-iron Dutch oven
  • 1 Heavy-bottomed saucepan
  • 1 Sturdy wooden soup ladle
  • 1 Precision wooden cutting board
  • 1 Heavy glass mixing bowl

Method
 

The Aromatic Base
  1. Melt the butter over medium-high heat in a deep soup pot.
  2. Add the onion, celery, and carrot.
  3. Stir and cook until the veggies begin to soften, about 5 minutes.
  4. Stir in the potatoes.
  5. Cook for 3 minutes more.
  6. Season with salt, pepper, and thyme.
The Broth & Seafood
  1. Sprinkle in the flour.
  2. Pour in the wine.
  3. Stir until the liquid thickens and begins to reduce, about 3 to 5 minutes.
  4. Pour in the chicken stock and cream.
  5. Stir in the swordfish.
  6. Reduce the heat and simmer the chowder over low.
  7. Continue to cook until the potatoes soften and the stock is slightly thickened, about 20 minutes.
  8. For thicker stock, add more cream.
  9. For thinner stock, add more chicken stock.