- Food and Cooking
Fish and Tomato Chowder - Easy but Tasty Recipe
Fish and tomato chowder
This recipe for fish and tomato chowder appeals to me because its easy, and is very versatile. Not to mention, healthy and flavorful. But even more than those reasons, I find that there are times that I have fish on hand, but not enough to make a whole meal out of. A fish chowder, whether creamy or tomato based is a good option at times like these. This recipe is a tomato based one, and uses canned tomatoes, though you could definitely use fresh ones. We like to go and fish at the drop of a hat, which is rather spontaneous of us, but we may get a little fish in the process. This is fun way to prepare it when we want something fast and easy.
Fish and Tomato Chowder
One half pound of white fish, cut into approximately one inch pieces
One half cup each of diced onion, celery, and carrots. (or just use whatever veggies you have on hand that would be good substitutes)
One tablespoon of vegetable oil
One teaspoon of minced garlic, I like to use fresh garlic with my garlic press
Two cups of diced potatoes
One can of chunky tomato sauce, or whole tomatoes cut up, and some tomato paste to thicken (about 15 ounces)
One can of chicken broth (about 14 ounces)
One half teaspoon each of thyme and cracked black pepper. Use more if using fresh thyme
Dash of cayenne pepper (or more if you like a real kick, or fighting a cold)
Note: If using fresher tomatoes, make sure they are ripe,and cut up small, and I often add some tomato paste to thicken and a little water.
Directions for Fish and tomato chowder
Have your vegetables all diced up and ready to go. If you are short on time, you can often find cut up vegetables in our frozen department at the grocery store. Its a good idea to have these on hand.
Have your fish cut up in one inch pieces
Wash any fresh herbs you will be using. If using dried, make sure your hands are clean, and crunch up your spices in your hands then add them to the pot. You will get more of a burst of flavor from the dried herbs even.
In a saucepan, add your oil and any vegetables to sauté, like onions, carrots, and garlic too Stir in all the remaining ingredients except the fish.
Simmer this on the stove top for about 30 minutes or so.
Add your fish, and simmer for an additional 10 minutes or so. Test the chowder, make any necessary adjustments for flavor.
Will make about 6 cups of soup. Why not double it and save some for leftovers or freeze for another meal later?
Serve with your favorite crackers, or my favorite, a french baguette with real butter.