Greek White Fish and Fennel Chowder with Lemon Yogurt
A bright, aromatic chowder celebrating Greek flavors: tender halibut and potatoes in a fragrant fennel-infused fish broth, finished with a cooling dollop of lemon yogurt and fresh herbs. The licorice notes of fennel balance the richness of the chowder, while lemon and yogurt add brightness and creaminess without heavy cream.
- Prep
- 20 min
- Cook
- 40 min
- Wait
- 5 min
- Total
- 1 hr 5 min
- Makes
- 4 servings (about 8 cups total)
Steps
Before you start
- Use high-quality fish broth or make your own—store-bought will work but homemade tastes noticeably better
- Have all vegetables prepped and ready before you begin cooking
- Prepare the lemon yogurt dollop before serving so it's ready to swirl in
Sauté aromatics
- Heat the olive oil in a large pot over medium heat.
- Once shimmering, add the diced onion and sliced fennel.
- Cook, stirring occasionally, for 6–7 minutes until the vegetables are softened and the fennel begins to turn translucent.
- The fennel should smell fragrant and sweet.
- Add the minced garlic and cook for 1 minute more until fragrant.
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Ready when: Fennel and onion are soft and translucent, garlic is fragrant
Tip: Don't rush this step—the slow cooking develops the fennel's sweet, licorice flavor. If the garlic browns, the chowder will taste bitter.
Build the broth base
- Add the cubed potatoes and fish broth to the pot, stirring well to combine.
- Increase the heat to medium-high and bring the liquid to a gentle boil.
- Once boiling, reduce the heat to medium and simmer uncovered for 12–15 minutes, until the potatoes are tender enough to break apart with a wooden spoon but still hold their shape.
- Season with sea salt and freshly ground black pepper to taste.
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Ready when: Potatoes are fork-tender and creamy-looking on the outside
Tip: Taste the broth now and adjust seasoning before adding the fish—it's harder to balance flavors once the fish is in.
Add the fish
- Gently add the halibut chunks to the simmering broth, stirring carefully to distribute them.
- Reduce the heat to medium-low and simmer gently, uncovered, for 8–10 minutes.
- The fish should be opaque and flake easily when pressed with a fork.
- Do not boil vigorously—this will break the fish into small pieces and cloud the broth.
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Ready when: Halibut is opaque throughout and flakes when pressed; internal temperature 145°F (63°C)
Tip: Add the fish in larger chunks rather than small pieces—they'll hold together better during cooking. Stir gently and sparingly to keep pieces intact.
Make lemon yogurt
- While the fish cooks, stir together the Greek yogurt, lemon juice, and most of the lemon zest in a small bowl.
- Season with a pinch of sea salt and black pepper.
- The mixture should taste bright and tangy.
- Set aside.
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Ready when: Yogurt is smooth and evenly combined
Tip: Bring the yogurt to room temperature before mixing so it stays silky and doesn't break when stirred into the warm chowder.
Finish and serve
- Remove the pot from the heat.
- Fold in the chopped fresh dill (and parsley if using) gently.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle the chowder into bowls and top each serving with a spoonful of the lemon yogurt.
- Garnish with reserved fennel fronds and a tiny pinch of lemon zest.
- Serve immediately while hot.
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Ready when: All ingredients are combined and garnished
Tip: Add the herbs at the last moment so they stay bright and fresh-tasting. The cool yogurt dollop contrasts beautifully with the hot chowder—don't skip it.
Good to know
Tips
- Fennel's licorice flavor mellows as it cooks—don't worry if it seems strong raw. If you truly dislike fennel, substitute with diced celery, but you'll lose the signature Greek character.
- For a thicker chowder, mash about a third of the cooked potatoes against the side of the pot to release their starch into the broth before adding the fish.
- This chowder is naturally light and brothy rather than creamy. If you prefer a richer soup, stir in 2–3 tablespoons of heavy cream along with the herbs.
- Lemon yogurt mellows and soaks into the chowder if left sitting. For the best presentation, add the dollop just before eating, and stir it in gently to create a swirl of color.
Make ahead
Fish broth can be made up to 3 days ahead and refrigerated. The lemon yogurt can be made up to 4 hours ahead and kept chilled. Do not prepare the chowder more than 2 hours before serving, as the fish and vegetables are best enjoyed fresh.
Storage & reheating
Store leftover chowder in an airtight container in the refrigerator for up to 2 days. The fish will continue to soften, so eat it sooner rather than later for the best texture. Do not freeze—the fish will become mushy, and the yogurt will separate. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through (do not boil). Serve with fresh lemon yogurt and herbs.
Substitutions
- skin-on halibut fillet → cod, sea bass, or other firm white fish. Use fish with similar fat content and firmness. Thinner fillets like flounder will cook faster—reduce the simmering time to 5–6 minutes.
- full-fat Greek yogurt → sour cream or thick full-fat yogurt. Sour cream will be tangier; full-fat yogurt slightly less tangy than Greek. Adjust the lemon juice to taste.
- fish or seafood broth → vegetable broth or chicken broth. The chowder will lose some of its seafaring character, but it will still be delicious. Use the same amount.
- fresh dill → fresh tarragon or a combination of dill and mint. Tarragon adds a subtle anise flavor that complements fennel well; mint adds brightness. Use the same amount total.
