Persian Smoked Fish Chowder

persian smoked fish chowder

Persian Smoked Fish Chowder

Despite the long list of ingredients, this is a truly simple, inexpensive soup with an exotic flavour (make a double lot as it tastes even better the day after). You can use fresh fish, and by adding mussels, scallops and prawns it can become a whole meal.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course dinner
Cuisine European
Servings 4 people


  • 1 Frying pan
  • 1 knife
  • 1 Sift


  • 400 g smoked fish
  • 1400 ml fish or vegetable stock
  • 1 chopped onion
  • 3 sticks chopped celery
  • 1 chopped leek
  • 1 clove garlic chopped
  • 2 Tbsp finely chopped parsley
  • 1 Tbsp tomato paste
  • 1 Tbsp Persian Rub
  • Zest of an orange finely chopped
  • 1 Tbsp flour
  • 1 large potato diced
  • ½ cup cream


  • Fry onions, celery, leek, and garlic with Persian Rub.
  • Add potatoes, fish (broken into small pieces) tomato paste, & orange zest.
  • Fry for a minute or two.
  • Sift flour over and stir to amalgamate, add stock, parsley and potato.
  • Cook until potato is really soft (30 minutes).
  • Add cream, warm through & serve.
  • You can whiz this soup to mush it all up or eat it chunky.
Keyword fish, persian rub, seafood