Nordic Fish Chowder

Though Scandinavian cuisine has gotten a turn-of-the-century facelift through the Michelin-starred restaurant, Noma, there's really nothing better on a cold, snowy day than a cozy, hearty chowder loaded with potatoes and tender fish. In Nordic countries, where salmon, cod, crab, and potatoes are staples, hearty soups and creamy stews using local ingredients are just as common as meticulously-plated elk medallions and sliced truffles. 

4 servings
Prep Time:
20 min
Cooking Time:
35 min
Total Time:
55 min


  • 2 tablespoons butter
  • 1 fennel bulb, quartered, fronds reserved for topping
  • ¼ cup chopped shallot
  • 4 cloves garlic, minced
  • ¼ cup Pernod or white wine
  • ½ cup clam juice
  • Juice from ½ lemon
  • 1 pound gold potatoes, peeled and cut into chunks
  • 4 cups chicken or vegetable stock
  • 1 pound cod, cut into pieces
  • ½ cup heavy cream
  • Salt and pepper, to taste
  • ¼ cup fresh dill, chopped, for topping


  1. Melt butter in a large pot or Dutch oven over medium heat. Once melted, add the fennel bulb, shallot, and garlic. Sautée until glossy and softened, about 3 to 4 minutes.
  2. Once the shallots are soft, stir in the Pernod, and reduce by half. Once reduced, stir in the clam juice and lemon juice.
  3. Add the potatoes, and cover with broth. Bring it to a boil until the potatoes are tender, but not completely softened.
  4. Add the fish and heavy cream, and simmer until the fish is opaque and potatoes are very soft, about 10 minutes. Remove from the heat, let the soup rest for 10 to 30 minutes before serving.
  5. Season with salt and pepper to taste. To serve, add fennel and dill fronds. Read More: