Czech fish chowder

JanaBy Jana      

November 10, 2014

Czech fish chowder 0 5 0

This soup is usually served on Christmas Eve. But it can be good dish any day of the year.

  • Prep: 10 mins
  • Cook: 1 hr
  • 10 mins

    1 hr

    1 hr 10 mins

  • Yields: 6 Servings


1In a heavy soup pot, melt butter over medium-high heat. Add onion; sauté 3 minutes.


3Sprinkle flour over mixture; stir until well blended. Slowly add broth; stir until flour dissolves. Bring to a boil; reduce heat to medium.


5Add celery, celery root, allspice, and mace. Simmer 40 minutes.


7Stir in half-and-half. Add fish and oysters; continue to cook 20 minutes.


4 tablespoons butter

1 medium onion, diced

2 tablespoons flour

8 cups fish broth

2 ribs celery, sliced

½ bulb celery root, trimmed and chopped

5 whole allspice berries

½ teaspoon mace

1 cup half-and-half

1 pound mild white fish, diced

1 dozen oysters, with liquid

Salt and pepper to taste

¼ cup minced fresh parsley


0 Reviews

All fields and a star-rating are required to submit a review.