Heard and McDonald Toothfish Chowder

This coastal-style chowder celebrates the remote Southern Ocean fishery by highlighting the pristine character of sustainably harvested toothfish. Its velvety body, gentle sweetness from slow-sweated aromatics, and a subtle maritime backbone evoke classic seafaring soups while remaining simple and weeknight-friendly. The method below builds layered flavor with a light sauté, a quick roux, and a patient simmer, finishing with a creamy, spoon-coating texture that lets the delicate flakes of toothfish shine.

Ingredients

• 600 g toothfish, boneless, skinless, cut into 2 cm cubes
• 2 medium potatoes, peeled and 1 cm dice
• 1 large onion, 1 cm dice
• 2 ribs celery, 1 cm dice
• 1 large carrot, 1 cm dice
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 2 tbsp flour
• 3 cups fish stock
• 1/2 cup white wine (optional)
• 2 bay leaves
• 1 tsp thyme (dried) or 1 tbsp fresh
• 1 cup corn (fresh or frozen)
• 1 cup heavy cream
• 1 cup milk
• 4 strips bacon, chopped (optional)
• 2 tbsp parsley, finely chopped
• 1 tsp black pepper, plus more to taste
• 1.5 tsp salt, to taste
• 1 lemon, cut into wedges
• 1/2 tsp paprika (smoked preferred)

Preparation

1. Set up and prep: Dice the onion, celery, and carrot evenly so they cook at the same pace. Peel and dice the potatoes. Mince the garlic. Chop the bacon if using. Finely chop the parsley. Cut the toothfish into neat cubes and keep chilled. Cut wedges of lemon for serving.
2. Render and sauté: Warm a heavy pot over medium heat. Add the olive oil and butter, then the bacon. Cook, stirring, until the bacon is lightly crisp and the fat has rendered, about 5 minutes. If a lot of fat accumulates, spoon off a little so the pot has a thin coating.
3. Build aromatic base: Add the onion, celery, and carrot with a pinch of salt. Sauté until the vegetables are soft and fragrant, about 7 minutes, stirring occasionally. Stir in the garlic and cook just until aromatic, about 1 minute.
4. Roux and deglaze: Sprinkle in the flour, stirring constantly to form a light roux, about 1 minute. Pour in the white wine (if using) to deglaze, scraping up any browned bits; let it reduce for about 2 minutes.
5. Simmer the potatoes: Whisk in the fish stock and add the potatoes, bay leaves, thyme, paprika, a grind of black pepper, and a measured pinch of salt. Bring to a gentle simmer and cook until the potatoes are just tender, about 12 minutes.
6. Enrich and poach the fish: Lower the heat. Stir in the milk and heavy cream. Add the toothfish and the corn. Keep the pot at a gentle bubble and cook until the toothfish flakes easily and is opaque throughout, about 6 minutes.
7. Finish: Remove the bay leaves. Stir in the parsley and a squeeze of lemon. Taste and adjust with more salt and black pepper as needed. Let the pot rest off heat for about 2 minutes so flavors settle and the texture becomes perfectly velvety.

Serving and enjoyment

Ladle the chowder into warmed bowls and finish with a final dusting of black pepper, a few drops of lemon juice, and a sprinkle of fresh parsley. Add a pinch more paprika for smoky depth if you enjoy a hint of warmth. Serve with crusty bread for dunking, or offer a small glass of chilled white wine alongside.

Tips and notes

• Keep the heat gentle once the milk and heavy cream are in the pot; a hard boil can cause curdling and toughen the toothfish.
• If skipping white wine, add a splash more fish stock and a small squeeze of lemon for brightness.
• For a thicker body, simmer a minute longer after adding the flour, or mash a few tender potatoes against the pot’s side and stir them back in.

Storage and reheating

Cool promptly, then refrigerate in an airtight container. Reheat gently over low heat, stirring, and avoid boiling to preserve the tenderness of the toothfish and the smoothness of the milk and heavy cream. Brighten with a squeeze of lemon and a touch of black pepper before serving.