top of page
shutterstock_1023471091 (Large).jpg

Fish Chowder

Prep Time

15 min

Cooking Time

20 min





  • 1-1/4 lb white-meat fish (scrod, cod, haddock, sole, etc.)

  • 4-5 cups water

  • 1/2 cup onions, sliced in thick wedges

  • 1 cup carrots, sliced in chunks

  • 1/4 cup celery, sliced on thick diagonal

  • 1/2 cup daikon, quartered and sliced in ¼ inch pieces

  • 2 tbsp burdock, quartered and sliced

  • 1 strip kombu, 1-2 inches long, soaked, and diced

  • sea salt, shoyu soy sauce, or pureed barley miso

  • sliced scallions or parsley for garnish


  1. Place the kombu in a pot and add the onions, celery, daikon, carrots, and burdock. Add the water and a small pinch of sea salt. Cover, and bring to a boil. Reduce the flame to medium-low, and simmer until the vegetables are soft and tender. 

  2. Add the fish, cover, and reduce the flame to low. Simmer 4 to 5 minutes until the fish is done. Season with a small amount of sea salt, shoyu soy sauce, or barley miso. 

  3. Garnish and serve hot. 

  • You may occasionally add a small amount of grated ginger at the end of cooking for a different flavor.

  • Other ground or root vegetables can be used instead of the ones listed.


Michio and Aveline Kushi

bottom of page