This original recipe comes from Dr. Alejandro Junger's book Clean Eats. On a scale of 1 to 10, this recipe rates a 10½! Like many of you, I don’t tolerate dairy. But this chowder is dairy free and is absolutely delicious. It's chunky and creamy and has lots of flavor. It's a meal by itself that I know you’ll enjoy.
2 small parsnips, peeled and roughly chopped
3 Tbsp. extra-virgin olive oil
1 yellow onion, roughly chopped
3 garlic cloves, minced
1 fennel bulb, thinly sliced
2 leeks, white parts thinly sliced into rounds, and green stalks cut into small chunks
2 celery stalks, cut into small chunks
2 cups water (I use homemade vegetable broth instead)
8 oz. chicken or vegetable broth (I use the Nourishing Vegetable Broth)
1 heaping Tbsp. curry powder
1 lb. boneless white fish such as haddock, cod or halibut, cut into chunks
2 cups coconut milk
4 oz. anchovies, water or oil packed (4 oz. is a lot so I just use 2 oz.)
1/2 tsp. sea salt, or to taste
1/2 tsp. freshly ground black pepper to taste
Cover parsnips with several inches of water in a medium pot. Bring to a boil, and cook until parsnips are tender. Remove pot from heat, drain parsnips, and set aside.
Heat olive oil in a large soup pot and sauté onion, garlic, fennel, leeks and celery over medium heat, stirring frequently until vegetables are tender and onions have begun to brown.
Add water, broth and curry powder. Bring to a boil, then reduce heat. Cover and simmer 8 to 10 minutes until vegetables are thoroughly cooked.
Add fish chunks. When pieces turn opaque, add coconut milk, anchovies and cooked parsnips.
Simmer approximately 6 to 8 minutes until everything is warm and fully cooked.
Season with salt and pepper, and serve warm.