Fresh Fish and Vegetable Soup
When you think of homemade soup, I am guessing you don’t think of fish. Perhaps a clam chowder, but not fish. Maybe you should. This soup is really quite wonderful. It is full of great flavors and it cooks up in no time. It is both light and satisfying. It sort of reminded me of a Manhattan style chowder, but with fish instead of clams.
You can use any mild fish you happen to like. I have used salmon, catfish, cod, tilapia and flounder in the past, and liked the way all of them tasted in the soup. You can also use a mix of more than one fish.
The recipe calls for canned tomatoes, but fresh tomatoes would work. I have used bottled salsa a few times. It added a nice little bit of extra flavor. You would add a pound of diced fresh tomatoes, if using fresh.
So here is the recipe. Hope you give it a try.
Fresh Fish and Vegetable Soup
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
1 (14 oz.) can of stewed tomatoes, I used a pint of home canned tomatoes
Salt, pepper and cayenne pepper to taste to taste
1 1/2 lb. firm white fish cut into 1/2 inch cubes
1/4 c. flour
2 t. paprika
2 T. oil 1/4 c. fresh parsley
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 and parsley to the soup and simmer 5 minutes. Serve with crusty bread. Serves 6.
Fish Chowder
When I think of seafood chowder, I usually think about a creamy mix of some sort of shellfish, like clams or shrimp, with assorted veggies.
This chowder is a little different. It is a mix of fish and veggies, but there is no dairy or shellfish. Almost like a Manhattan style clam chowder, minus the clams!! We made it in class the other night. Came out really well.
It is a nice alternative to those who can’t eat shellfish, but still want to enjoy a bowl of chowder. The chowder is both hearty and light at the same time, if that makes sense.
You can use any mild fish you happen to like. I have used salmon, catfish, cod and flounder in the past, and liked the way all of them tasted in the chowder. I used catfish this time.
The recipe calls for Roma tomatoes, but any tomatoes would work. I used bottled salsa in class the other night. It added a nice little bit of extra flavor. The tomatoes at the markets this time of year were just too anemic.
Fresh 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, chopped- I used salsa in class
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.
Fish Chowder
Fish Chowder
When I think of seafood chowder, I usually think about a creamy mix of some sort of shellfish, like clams or shrimp, with assorted veggies.
This chowder is a little different. It is a mix of fish and veggies, but there is no dairy or shellfish. Almost like a Manhattan style clam chowder, minus the clams!!
It is a nice alternative to those who can’t eat shellfish, but still want to enjoy a bowl of chowder. The chowder is both hearty and light at the same time, if that makes sense.
You can use any mild fish you happen to like. I have used salmon, catfish, cod and flounder in the past, and liked the way all of them tasted in the chowder. The recipe calls for Roma tomatoes, but any tomatoes would work. I used a pint of my home canned tomatoes, since I don’t have fresh this time of year.
Fresh 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, 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.
