Fish Chowder

Fish Chowder

When I think of seafood chowder I usually think about a creamy mix of some sort of shellfish with assorted veggies. Always a favorite of mine. This fish chowder is a little different. It is a mix of wonderful veggies, for sure, but there is no dairy and the seafood is any mild fish you happen to like. It is both hearty and light at the same time, if that makes sense. The recipe calls for Roma tomatoes, but I used a pint of my home canned tomatoes, liquid and all, which made the tomato a little more pronounced. I actually liked it that way a lot.  Here is the recipe. If you want to make fish tonight, but a little different, you might want to give it a try.

Fish Chowder

1 medium carrot, sliced
2 ribs celery, diced
2 medium potatoes, peeled and sliced
1 large leek, white part only, cleaned and chopped
5 c. chicken, vegetable or fish stock
2 c. plum tomatoes, drained, chopped
Salt and pepper to taste
1 1/2 lb. firm white fish cut into 1/2 inch cubes – I used flounder
1/4 c. flour
1/2 t. paprika
2 T. oil
In broth cook the carrot, celery and leeks 10 minutes. Add tomatoes and potatoes and simmer, covered, for 15 minutes longer. Season to taste. Meanwhile mix the flour and paprika together and dredge the fish in it. Heat oil in a skillet over medium high heat and cook the fish until lightly browned on both sides. Drain on paper towels. Before serving add fish pieces to the soup and simmer 5 minutes. Serve with crusty bread. Serves 6.