Sep 24 2026
Restaurants›Boom + Batten Restaurant & Cafe›West Coast Fish Chowder Recipe

West Coast Fish Chowder Recipe

Inspired by Boom + Batten Restaurant & Cafe
Time1h 30m
Serves4

Cream base, fresh fish, clam nectar, paprika oil, grilled house made sourdough

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Ingredients

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Chowder Ingredients

Sourdough Ingredients

Paprika Oil Ingredients

Method

Chowder Preparation

  1. 1

    Cook the Vegetables

    In a large pot, melt the butter over medium heat. Add the chopped onions, celery, and minced garlic. Cook until the vegetables are soft, about 5-7 minutes.

  2. 2

    Add Potatoes and Clam Nectar

    Stir in the diced potatoes and clam nectar. Bring to a simmer and cook until the potatoes are tender, about 10-15 minutes.

  3. 3

    Add Fish and Cream

    Add the fresh fish and heavy cream to the pot. Season with paprika, salt, and black pepper. Simmer for an additional 5-10 minutes until the fish is cooked through.

  4. 4

    Garnish and Serve

    Ladle the chowder into bowls, garnish with fresh parsley, and drizzle with paprika oil.

Sourdough Preparation

  1. 5

    Mix the Dough

    In a large bowl, mix the sourdough starter, warm water, and flour until a dough forms. Add salt and knead for about 10 minutes until smooth.

  2. 6

    First Rise

    Cover the bowl with a damp cloth and let it rise at room temperature for about 4-6 hours, or until doubled in size.

  3. 7

    Shape and Second Rise

    Shape the dough into loaves and place them in a baking pan. Allow them to rise again for about 2 hours.

  4. 8

    Bake the Bread

    Preheat the oven to 450°F (232°C). Bake the loaves for 25-30 minutes or until golden brown.

Paprika Oil Preparation

  1. 9

    Make the Paprika Oil

    In a small saucepan, heat the olive oil over low heat. Add the smoked paprika and stir until well combined. Remove from heat and let cool.

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