White Fish Chowder - Thermomix Recipes from Steph

White Fish Chowder


Gremolata Mix:

Zest 1 lemon

50g cubed Parmesan

Small handful Italian Parsley

Few toasted pine nuts or almond slivers


1 tbsp butter

1 leek cut in 3 pieces

1 fennel bulb peeled and halved

2 tbsp corn flour

2 tbsp dry sherry

700g chicken stock (or equivalent water and 1 tbsp TM stock concentrate)

Juice 1 lemon

1 tbsp fish sauce (optional)

3 potatoes in small cubes

Sprig fresh lemon thyme

1 bay leaf

400g firm white fish fillet cubed

1 x 400g tin corn or equivalent fresh or frozen

Fresh ground black pepper to taste

Dash of cream to taste


Make Gremolata by placing lemon zest and Parmesan into TM bowl and milling for 10 seconds on speed 8. Add parsley to TM bowl and chop for 4 seconds on speed 6. Set aside and stir through toasted nuts.

Place butter into TM bowl with leek and fennel. Chop for 2 seconds on speed 7. Add flour and sauté for 3 minutes at Varoma temperature on speed 2.

Add sherry and cook a further 2 minutes at Varoma temperature on speed 2.

Add stock, juice, fish sauce, potatoes, thyme, bay leaf and fish and cook for 16 minutes at 100ºC on Reverse + speed 2.

Add drained corn and pepper and cook a further 3 minutes at 100ºC on Reverse + speed 1. Test potatoes to make sure they are cooked. Add cream at the very end, just to incorporate. Cool slightly before serving.

Serve sprinkled with Gremolata mix and extra cream as desired.

General Tips

Add 100g diced and cooked bacon to Gremolata mix for added flavour.


  1. avatar Brendan Says:

    Thankyou this was delicious!!!

    My only problem was that there was too much soup even before the corn. I had to pour half out into a saucepan :/ I had slightly more fish but otherwise no different. My advice would be to cap the potato + fish + corn weight to a set amount as potato sizes vary and perhaps reduce the water. I measured mine in a jug about was accurate

  2. avatar Brendan Says:

    I accidentally blitzed the nuts with the Parmesan and zest – turned out quite nice! :)

    Recipe could do with specific weights of vegetables – my mix was too big for the jug even without the corn and was spewing out the top. Also I would specify warm stock as it took 10minutes to even get to 100 degrees!

    I just love the result tho – absolutely delicious favors – I just wish it wasn’t so slow to prepare! I’m trying to work out a cutdown method that doesn’t lose too much quality! :)

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