The Best Poor-Man Lobster Chowder, With Burbot

Written by on in Fish

The burbot, the ling, the slimy bottom rag, the well informed man’s lobster! Burbot is such an underrated fish, and its texture is perfect for a chowder.

Where I fish, I often hear people throw this fish on the ice to let it die so “it won’t come back”. Often, I will even come across a dead one left on the ice! Please, do not waste this tasty fish! Or send it back in the water for me 😉

This particular soup was done with one of those fish that was left on the ice. I found it completely frozen. When I thawed it, it was still fresh. Therefore, I made this amazing soup with it!

Next time you catch this slimy bottom dweller, give it a taste, you won’t regret it!

The Best Poor-Man Lobster Chowder, With Burbot
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The Best Poor-Man Lobster Chowder, With Burbot

Cuisine: BritishDifficulty: Easy
Servings

2-4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • 1/4 cup of butter

  • 1/2 onion, finely diced

  • 1/4 tsp of thyme

  • 1/4 cup of flour

  • 3 cups of seafood or chicken broth

  • 1 small carrot, peeled and cubed (1 cm/ 1/2″)

  • 300g of potatoes, peeled and cubed (1 cm/ 1/2″)

  • 1/2 cup of white wine (optional)

  • 450g of burbot, cut in chunks (or white fleshed fish, or a mix of seafood)

  • 1.5 cups of heavy cream (35%)

Directions

  • In a medium pot, melt the butter under medium heat and add the onions. Cook until al dente, 2 minutes. Add the thyme and the flour. Cook while constantly mixing to lightly brown the flour, 2 minutes.
  • Combine 1 cup of the broth with the flour. Once the texture is uniform, add the rest of the broth, the carrot, the potatoes and, optionally, the white wine. Bring to a boil and reduce the heat to low.
  • Let the broth simmer for 8 minutes. Mix in the fish and let simmer for an additional 6-8 minutes. Add the cream. Taste and adjust with salt and pepper.
  • The burbot chowder is now done! Serve as a main course or appetizer. Optionally, top the soup with a pinch of cayenne pepper.

SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:

  • The burbot can be replace with grocery bought cod, salmon, tilapia, or a mix of seafood (shrimp, mussel, scallop).
  • The burbot can be replaced with firm white fleshed fish such as pike, smallmouth bass or walleye.

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