Sablefish (black cod) is sometimes called the butter of the sea, and when it melts into a creamy chowder, you understand why. Its naturally high omega-3 fat content enriches the broth in a way that leaner white fish simply cannot. Paired with sweet leeks instead of traditional onions and finished with a touch of cream, this chowder is a step above ordinary fish soup. It is heart-healthy, comforting, and deeply nourishing. Learn about the omega-3 benefits of wild fish.

Ingredients

• 1½ lbs wild Alaskan sablefish, skin removed, cut into 1½-inch pieces
• 2 tablespoons unsalted butter
• 2 large leeks, white and light green parts only, sliced and well washed
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 lb Yukon Gold potatoes, peeled and cut into ½-inch cubes
• 3 cups fish or chicken stock
• 1 bay leaf
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• ¾ cup heavy cream
• Salt and white pepper to taste
• Fresh dill and chives for garnish
• Crusty bread for serving

Instructions

1. Sauté Aromatics: Melt butter in a large Dutch oven over medium heat. Add leeks and celery, cook 5 minutes until softened and fragrant. Add garlic and cook 1 minute more.
2. Build the Base: Add potatoes, stock, bay leaf, and thyme. Bring to a simmer and cook 12–15 minutes until potatoes are just tender.
3. Thicken Slightly: Using a potato masher or fork, gently crush a few potato pieces against the side of the pot to naturally thicken the broth.
4. Add Sablefish: Gently fold in sablefish pieces. Simmer (do not boil) for 5–6 minutes until fish is opaque and just beginning to flake.
5. Finish with Cream: Stir in heavy cream and warm through for 2 minutes. Season with salt and white pepper. Remove bay leaf.
6. Serve: Ladle into warm bowls. Garnish with fresh dill and chives. Serve with crusty bread for dipping.