fish chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
.25 cup Onions, raw, chopped .25 cup Leeks .25 cup red sweet peppers diced .25 cup green sweet peppers diced 2 tsp garlic, minced 1 cup Celery, raw,diced 1 cup Carrots, raw, chopped 2 cup Del Monte Petite Cut Diced Tomatoes 5-6 cups of water 1 cup Mixed Vegetables (Broccoli, Cauliflower, Carrots) Birds Eye 2 fillet Sea Bass (fish) 1 cup Mushrooms, fresh, pieces or slices 1 Jalapeno Peppers, minced 1 tsp lemon pepper .5 tsp crab boil spice 2 tbsp Basil 1 tsp Thyme, fresh, 3 sprigs Parsley
In a large pot sweat the onions, leeks and sweet peppers until they are limp. Add the carrots, mushrooms, celery and garlic. Cook 3 minutes. Add the tomatoes and water. Bring to a simmer. Add the Jalapeno pepper, herbs, except the parsley, and spices. Add the frozen vegetable mix and simmer for ten minutes. Add the fish, cut into bite sized pieces, and simmer about 10 more minutes or until the fish is done. Remove from heat and add the chopped parsley. Serve with lemon slices, if desired. I omitted the salt but you can add it to taste. Makes about 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BAJAGRAMMA.
Number of Servings: 6
Recipe submitted by SparkPeople user BAJAGRAMMA.
Nutritional Info Amount Per Serving
- Calories: 88.6
- Total Fat: 1.1 g
- Cholesterol: 17.8 mg
- Sodium: 235.2 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 3.3 g
- Protein: 9.9 g
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