Recipe

Easy Fish Chowder Recipe

Add Step-by-Step Photos	Annieamie / All my dishes 1 year, 1 month ago This recipe is a simple and delicious way to make a healthy fish soup or chowder, if you add lots of vegetables to the soup. Using a can of diced tomatoes, some flash-frozen fish (or fresh fish) and some items from your pantry, you will end up with ... More Prep:15m Cook:30m Servings:4	Annieamie
	super easy fish soup fish soup economical soup healthy soup healthy chowder frugal cooking homecooking easy easy

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Ingredients

1, 15 ounce can of your favorite diced tomatoes (add another can if feeding more than 4 people)

1/2 to 2 pounds of frozen fish such as Red Snapper, Cod, etc. OR fresh fish of your choice.

4 cups of water (for four people)

1 large yellow or white onion

1-2 cups Additional vegetables, chopped (see below)

1/4 cup chopped fresh parsley or Italian flat leaf parsley

1 TB chopped garlic

Season with salt and pepper before serving based on your personal taste.

(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.)

*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. *

*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)

If you prefer an Italian flavor, add 1/2 tsp of Italian seasonings or 1 tsp Oregano

For a mediterranean flavor, add 2 TB chopped fresh basil with 1/2 tsp Oregano

**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:

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.

(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.)

Directions

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.

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