Smoked Trout Chowder

Every year my husband and my dad go fishing. They come home with coolers full of trout. The past few years, Lars has gone too. And the fish seems like it’s tripled. It’s a good fish when it’s fresh, but you can only eat so much fresh trout before you need to do something with it. So we smoke it.

And then all of that fish is now smoked trout that we have to do something with! Luckily, if you vacuum seal it and freeze it, you can keep it until the next years fish comes in. The boys go fishing again in a week and we still have a freezer full of fish so I am making it into a variety of dinners - including my favorite dinner ever - CHOWDER!

Chowder is my number one favorite soup. And probably my number one diner order when we’re on the West Coast. And often on the East Coast - but as a West Coast native, I think ours is better.

This chowder is inspired by our trip last summer to Sweden. When we were there we had the best fish soup I’ve ever had in my life. It was 90% because it had fennel and I adore fennel - but also, it was just a great classic fish soup.

I’ll share that exact recipe soon, but in the mean time - here is my version of this using distinctly West Coast ingredients (the trout). You can also check out my other chowder recipes that are linked below!

Smoked Trout Chowder

serves 4

1 cup chopped celery

1 chopped leek (cleaned and just the white part chopped)

2 tablespoons olive oil

1 bulb fennel, chopped

2 cloves garlic

1/4 cup flour

1 cup white wine

4 cups fish stock

1 tablespoon Pernod or ouzo

1 bay leaf

1 handful thyme (6-8 sprigs)

1 handful parsley (6-8 sprigs)

2 large filets smoked trout (about 1/2 pound)

STEP 1

In a large stock pan, heat the oil and cook the leek and celery over medium low heat until they are softened. Then add the fennel and garlic and cook until just lightly softened.

STEP 2

Add the flour, sprinkling it over the top and then stir and cook until a paste forms. Pour in the wine and stir until thickened.

STEP 3

Add the stock, bay, herbs, and Pernod. I like to tie the herbs up in a cheese cloth pouch so they don’t add leaves to the soup. Stir and let simmer.

STEP 4

Let everything come together for a few minutes then add the fish. Serve with the fronds of the fennel on top and eat hot.

NOTE: You can freeze this soup and reheat slowly on the stove which makes it the perfect emergency dinner