Rockport Fish Chowder
- Number of Servings: 1
Ingredients
2 tablespoons olive oil 3/4 cup coarsely chopped onion 1/2 cup coarsely chopped celery 1 cup sliced carrots 2 cups potatoes, raw, peeled and cubed 1/4 teaspoon thyme 1/2 teaspoon paprika 2 cups bottled clam juice 8 whole peppercorns 1 bay leaf 1 lb. fresh or frozen (thawed) cod or haddock fillets, cut into 3/4-inch cubes 1/4 cup whole grain flour 3 cups 1% milk 1 tablespoon fresh parsley, chopped
1. Heat oil in a large saucepan. Add onion and celery and sauté about 3 minutes.
2. Add carrots, potatoes, thyme, paprika, and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.
3. Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
4. Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns.
5. Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
6. Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.
Yield: 8 servings--Serving Size: 1 cup each
2. Add carrots, potatoes, thyme, paprika, and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.
3. Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
4. Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns.
5. Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
6. Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.
Yield: 8 servings--Serving Size: 1 cup each
Nutritional Info Amount Per Serving
- Calories: 194.3
- Total Fat: 4.4 g
- Cholesterol: 37.9 mg
- Sodium: 259.8 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 1.8 g
- Protein: 16.7 g
Member Reviews
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MCMLXIV
I used fish stock instead of clam juice, frozen tilapia instead of cod, & added Tabasco sauce when serving to give it a little kick. My husband raved about it & ate 3 bowls for dinner! I think it would taste even better with cod. Next time I'll skip the cheesecloth and add bay & pepper directly. - 1/15/17