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
Cuisine: BritishDifficulty: Easy2-4
servings10
minutes20
minutes30
minutesIngredients
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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