Fish Chowder
My girls love soup. It’s easy to make and the epitome of comfort food. And fish chowder is a terrific warm weather or cool weather food unlike some soups that just feel very weather specific (I, for one, can only eat chili during football season).
Serve it up with oyster crackers, biscuits or corn sticks.
Yum, and good for you, too!
Fish Chowder
1 T olive oil
1 onion, chopped
2 cloves garlic, crushed
2 stalks celery, chopped with tops removed
2 T tomato paste
1 pound fresh white fish, cut into chunks
1 large carrot, peeled and diced
2 tomatoes, peeled and chopped
1 whole red pepper, chopped
1 large potato, peeled and diced
dash salt
pinch black pepper
2 c water (or fish stock, if you have it)
1 1/2 c tomato juice
1/4 tsp Worcestershire sauce
In a large saucepan or dutch oven, saute the onion, garlic and celery and saute until onions are transparent and tender. Stir in the tomato paste and fish, mix to coat. Add the rest of the vegetables and season with salt and pepper. Slowly add water, tomato juice and Worcestershire. Bring to boil, then reduce the heat to medium. Simmer for at least one hour.
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