Skrei, Roasted Pepper and Fennel Chowder with Wilted Greens

Skrei, Roasted Pepper and Fennel Chowder with Wilted Greens

Ben Pollinger
Ben Pollinger

A winter soup featuring Skrei, that brightens the table with red pepper and greens. Serve in warmed bowl and pour the chowder over fish tableside.

Difficulty Easy
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Potato prep:

  • Cut potato in half; dice one of the halves into 1/4-inch cubes and reserve in water to avoid discoloration.

  • Cut the other half into several large chunks.

  • Put the larger chunks of potato in a small pot and add 2 cups water and 1 tsp. salt. Bring to a boil, then simmer until tender; hold in warm water.


  • Quarter the onion lengthwise, and slice thin against the grain.

  • In a 4-quart pot, heat olive oil on medium; add onion and garlic, then cook until tender without color.

  • Dice fennel, about 1/4 inch, add, along with the diced potato half; cook about 4 minutes until vegetables start to break down.

  • Add red chili flakes and white wine and reduce until almost dry.

  • Next, add water and red peppers, drained, sliced in ribbons about ½ inch wide by 1 inch long

  • Strain the water from the cooked potato chunks, mash well with a fork and stir it into the soup.

  • Bring to simmer and cook for 12 minutes.

  • Season to taste with salt and freshly ground pepper.


  • Season fish with salt and pepper, add to soup and simmer gently, covered, for approximately 5 minutes or until just cooked through.

  • Remove cooked fish to serving bowls, two pieces each. Tear the basil into pieces. Stir basil and spinach into soup just to wilt; ladle 8 oz. of chowder into each bowl.