Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
Meals like this oven-baked chowder are exactly the type of recipes that instantly become keepers. Why? The chowder is deeply flavorful and the fish and veggies cook perfectly every time, with little assistance from you. Plus, it’s a one-pot meal that serves up both protein and veggies and leaves behind only a few dirty dishes.
Change the recipe up seasonally with different vegetables, or stick with this tried and true combination of parsnips, carrots and bell pepper. Using different types of fish is an option, too; sea bass and halibut are always delicious, and wild salmon, of course, is never a bad choice for its abundant omega-3s.
Is this traditional chowder? No, but it’s just as good (or maybe even better).
Time in the Kitchen: 1 ½ hours
Preheat oven to 375 ºF/190 ºC.
Season fish with kosher salt and paprika. Set aside.
In an 8×11 or similar sized baking dish, toss parsnips, carrots, celery and onion with olive oil. Spread out evenly in the baking dish.
Bring the chicken stock to a boil in a saucepan on the stove. Pour over the vegetables.
Evenly sprinkle the butter on top. Add the bay leaf.
Cover the baking dish tightly with a lid or aluminum foil. Bake 30 minutes.
Add the fish and the red pepper and bake again, covered, for another 30 minutes until the fish is just cooked through and easily flakes apart with a fork.
Gently heat the whole cream or coconut milk and stir into the chowder. Sprinkle the fresh dill on top.