Easy Fish ChowderFrom annieamie 7 years ago
- 1, 15 ounce can of your favorite diced tomatoes (add another can if feeding more than 4 people) shopping list
- 1/2 to 2 pounds of frozen fish such as red snapper, cod, etc. OR fresh fish of your choice. shopping list
- 4 cups of water (for four people) shopping list
- 1 large yellow or white onion shopping list
- 1-2 cups Additional vegetables, chopped (see below) shopping list
- 1/4 cup chopped fresh parsley or Italian flat leaf parsley shopping list
- 1 TB chopped garlic shopping list
- Season with salt and pepper before serving based on your personal taste. shopping list
- (You can add as many or as few chopped vegetables as you like. You can also use more or less fish depending on how thick you like your chowder to be.) shopping list
- *This recipe can also be made with leftover fish and leftover vegetables. I do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. If you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot. * shopping list
- *If you prefer a Mexican flavor, add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor) shopping list
- If you prefer an Italian flavor, add 1/2 tsp of italian seasonings or 1 tsp oregano shopping list
- For a mediterranean flavor, add 2 TB chopped fresh basil with 1/2 tsp oregano shopping list
- **Additional vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. Here are some of my favorite additions for your review: shopping list
- Diced potatoes, celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. You can add a handful of fresh spinach or 1/4 cup of frozen spinach. You can always add a can of mixed vegetables and of course, you can use frozen vegetables. I do not suggest using broccoli. corn is also a good addition. You can add a can of drained corn, black beans and a few tablespoons of salsa for a great Mexican fish soup. shopping list
- (Use canned tomatoes that have additional vegs in them such as Mexican-style with chilies and onions, Italian-style with peppers or anything other blend you prefer.) shopping list
How to make it
- In a large pot on your stovetop, bring 4 cups of water to a boil.
- Add the canned tomatoes with the juice and bring liquid back up to a boil.
- Add the onions, garlic, herbs and or seasonings of your choice and reduce heat to medium-low setting or flame and cook for five minutes.
- Add the rest of your vegetables and cook for 15 minutes.
- Add the frozen or fresh fish. It will fall apart on its own in the hot liquid. You can chop your fresh fish if you want cubed fish in the pot.
- Cook for 15 more minutes and serve.
- This is great served with a big green leafy salad and some hot rolls or oyster crackers.
- **I buy frozen rock cod and red snapper at a Trader Joe's Market. They flash freeze the fish so that its fresh when frozen. If you do not use a fresh fish, your soup will smell like your fish. Fresh fish should NEVER SMELL LIKE OLD FISH. If you buy fresh fish at a fish market, ask to smell the fish first. The people in the markets take old fish and stick it in bleach water to hide the odor.
- A NOTE ON STORING FISH IN YOUR REFRIGERATOR
- +++If you want to buy fresh fish a day or two before you use it, rinse the fish off with cold water when you get it home, pat it very dry with paper towels and wrap it up in DRY paper towels. If you do not use your fish the next day, repeat the procedure or freeze your fish.