Fisherman’s Chowder Cable Knit Bread (Print Version)
Creamy seafood chowder with fish, shrimp, and vegetables, perfectly paired with rustic cable-knit bread bowls.
# What You’ll Need:
→ Seafood
01 -
12 ounces firm white fish fillets, skinless, cut into 3/4-inch chunks
02 -
7 ounces raw shrimp, peeled and deveined
03 -
6 ounces smoked salmon, flaked (optional)
→ Vegetables
04 -
2 tablespoons unsalted butter
05 -
1 medium onion, finely chopped
06 -
2 celery stalks, diced
07 -
2 medium carrots, peeled and diced
08 -
2 medium Yukon Gold potatoes, peeled and cubed
09 -
2 cloves garlic, minced
10 -
1 ear of corn, kernels cut from the cob or 1 cup frozen corn
→ Liquids & Dairy
11 -
3 1/2 cups fish or seafood stock
12 -
1 cup whole milk
13 -
1 cup heavy cream
14 -
1/2 cup dry white wine
15 -
2 tablespoons all-purpose flour
→ Herbs & Seasonings
16 -
1 bay leaf
17 -
1/2 teaspoon dried thyme
18 -
1/4 teaspoon ground black pepper
19 -
1/2 teaspoon sea salt, plus more to taste
20 -
2 tablespoons fresh parsley, chopped
21 -
1 tablespoon fresh chives, chopped, for garnish
→ Cable Knit Bread Bowls
22 -
4 cups bread flour, plus extra for dusting
23 -
2 1/4 teaspoons instant dry yeast
24 -
2 teaspoons fine sea salt
25 -
1 1/3 cups lukewarm water
26 -
2 tablespoons olive oil
27 -
1 egg, beaten for egg wash
# How to Make It:
01 -
In a large mixing bowl, combine bread flour, instant yeast, and salt. Add lukewarm water and olive oil. Mix until a shaggy dough forms.
02 -
Knead the dough by hand or in a stand mixer for 8 to 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
03 -
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Punch down the dough. Divide it into 6 equal pieces and shape into round balls. For a cable knit design, roll small pieces of dough into thin ropes. Braid or twist these ropes and attach them decoratively to the tops and sides of each dough ball.
04 -
Arrange dough balls on the prepared tray. Brush each with egg wash. Bake for 22 to 25 minutes or until golden brown and hollow-sounding when tapped. Cool completely on a wire rack.
05 -
Once cooled, use a sharp knife to cut a circle from the top of each bread bowl. Carefully hollow out the center, leaving sturdy walls to hold the chowder.
06 -
In a large pot or Dutch oven, melt unsalted butter over medium heat. Add chopped onion, diced celery, and carrots. Sauté for 5 minutes until vegetables are softened.
07 -
Stir in minced garlic and cook for 1 minute. Sprinkle in all-purpose flour and stir to evenly coat the vegetables.
08 -
Pour in the dry white wine and cook for 2 minutes, scraping the bottom of the pot to release any browned bits. Gradually add fish or seafood stock, stirring continuously to prevent lumps.
09 -
Add cubed potatoes, bay leaf, dried thyme, sea salt, and black pepper. Bring to a low boil, then reduce heat and simmer for 12 to 15 minutes, or until potatoes are tender.
10 -
Add corn kernels, whole milk, and heavy cream. Simmer gently for 5 minutes.
11 -
Carefully fold in fish chunks, shrimp, and smoked salmon (if using). Continue simmering 5 to 7 minutes, just until the seafood is cooked through.
12 -
Remove the bay leaf. Stir in chopped fresh parsley. Taste and adjust seasoning as needed.
13 -
Ladle the hot seafood chowder into the hollowed bread bowls. Garnish with chopped fresh chives and serve immediately.
# Additional Tips:
01 -
Clams or scallops may be substituted for part of the seafood for variation.
02 -
To lighten the dish, substitute half-and-half for heavy cream.
03 -
Bread bowls can be baked a day ahead and refreshed in a warm oven before filling.
04 -
Pair with a crisp white wine, such as Sauvignon Blanc, to complement the flavors.