Pineapple Fish Chowder

This is not your New England grandmother’s chowder. Pineapple fish chowder blends tender white fish and plump shrimp in a saffron-tinted broth spiked with star anise, dried chili, and dry sherry. Crushed pineapple stirred in at the end adds bright sweetness that cuts through the rich, savory base.

The saffron and star anise do serious work here. Saffron gives the broth its golden color and floral depth, while star anise brings a subtle licorice warmth that pairs beautifully with seafood. Orange zest rounds out the aromatics without making the soup taste citrusy.

A cornstarch-soy slurry thickens the broth just enough to coat a spoon, giving it body without heaviness. The key is mixing the cornstarch smooth before adding it. Any lumps and you’ll be fishing them out.

Serve this ladled over steamed rice so the grains soak up every drop.

Kitchen Tips

• Use a firm white fish like cod, halibut, or snapper that won’t fall apart during simmering.
• Add the shrimp after the fish has cooked. Shrimp overcook fast and turn rubbery if left too long.
• Drain the crushed pineapple well. Extra juice will thin the broth after you’ve thickened it.
• Start with less chili pepper and adjust up. The heat builds as the soup simmers.

Variations

• Swap sherry for rice wine (mirin) for a more East Asian flavor profile.
• Use coconut milk in place of half the water for a creamier, Thai-inspired version.
• Stir in fresh spinach or baby bok choy in the last two minutes for added greens.