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.