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 -
  • Ready for special occasions or a comforting weeknight treat
  • Uses common seafood and pantry vegetables
  • Bread bowl is both a serving dish and a hearty side
  • Perfect for pescatarians or seafood lovers
  • You can customize the seafood or swap in smoked options for extra flavor
02 -
  • Bread bowls keep chowder hot longer
  • Seafood is high in protein and minerals
  • This dish freezes beautifully without the bread
03 -
  • When making bread bowls make sure dough is elastic and well kneaded so your bowls hold their shape
  • Use fish stock not vegetable to layer umami and brininess
  • Gently add seafood last and simmer only until cooked through to avoid toughness
  • If you run short on time you can use store bought crusty round rolls as a shortcut for the bread bowls

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