Burbot chowder or fish stew
Burbot chowder, also known as eelpout stew, is a hearty, creamy soup made from the freshwater burbot fish, a member of the cod family. It typically features chunks of burbot simmered with potatoes, onions, celery, and carrots in a milk or cream-based broth, often seasoned with herbs like dill or parsley. This dish is a traditional comfort food in Northern regions, particularly popular in Scandinavian countries, Finland, Russia, and parts of North America like the Great Lakes area.
🍽️ Nutrition at a glance
This dish is a good source of protein from the fish and provides healthy fats, especially omega-3s, with a moderate calorie count from the creamy base and starchy vegetables. It is typically not high in carbs unless served with bread, and offers key nutrients like vitamin D, B12, and selenium.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 18 g |
| Carbs | 15 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Vitamin D | 2.5 mcg |
| Vitamin B12 | 3.2 mcg |
| Selenium | 28 mcg |
| Phosphorus | 220 mg |
| Potassium | 350 mg |
| Niacin (B3) | 5 mg |
| Omega-3 (EPA+DHA) | 0.3 g |
| Vitamin A | 70 mcg RAE |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Burbot is one of the few freshwater fish that spawns in winter, under ice, making it a unique winter catch and a seasonal delicacy in cold climates. Nutritionally, burbot liver is exceptionally rich in vitamins A and D, and in some traditional preparations, the liver is used to enrich the chowder.
