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Home : Recipes : Clam Chowder with Arctic Char and Shellfish

Clam Chowder with Arctic Char and Shellfish

Nothing warms you like a hearty stew with Arctic char, mussels, and shrimp. This recipe uses fish stock, but there's nothing stopping you from using fish bouillon. All our recipes are sourced from godfisk.no

Photo: Esten Borgos

  • Preparation Time: 50 min
  • Difficulty: Medium

Ingredients

Aioli

Serve with

Method

  • Remove bones from the Arctic char fillets, rinse them in cold water, and pat dry with paper towels.
  • Cut the fillets into pieces roughly 3 cm in size.
  • Finely chop the onion, garlic, and chili, and cut the leek into pieces.
  • Slice the carrot and fennel into strips.
  • Sauté all vegetables in olive oil until the onion is soft.
  • Add tomato paste and sauté for another 2-3 minutes.
  • Pour in white wine and cook until reduced by half.
  • Add fish stock and simmer for a few minutes.
  • Add the mussels and cook until they open, about 2 minutes.
  • Taste with salt.
  • Add the fish to the stew and let it simmer until cooked through, approximately 3 minutes.
  • Add the shrimp just before serving.

Aioli

  • Crush the garlic and mix with egg yolk and lemon juice.
  • Use an immersion blender or regular blender and slowly add oil, a little at a time, until the aioli thickens. Add a few drops of cold water if it begins to split, and continue whisking.
  • Season with salt and pepper to taste.
  • Serve the stew with aioli and bread on the side.

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