TOMATO BASED FISH CHOWDER RECIPES

MANHATTAN-STYLE FISH CHOWDER RECIPE | MYRECIPES

Manhattan-Style Fish Chowder Recipe | MyRecipes image

You can use any firm whitefish in this classic tomato-based soup.

Provided by MyRecipes

Yield 6 servings (serving size: 2 cups)

Number Of Ingredients 16

Ingredients

2 tablespoons butter
2?¾ cups chopped onion
1 cup chopped carrot
¾ cup chopped celery
3 garlic cloves, minced
¼ cup tomato paste
1 cup dry white wine
2 cups chopped peeled red potato
2 cups water
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 (8-ounce) bottles clam juice
1 (28-ounce) can diced tomatoes, undrained
1 bay leaf
2 pounds halibut fillets, skinned and cut into 1-inch pieces

Steps:

Melt butter in a Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic to pan; sauté 10 minutes or until lightly browned. Stir in tomato paste; cook 1 minute. Stir in wine; cook 1 minute. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 30 minutes.
Add fish. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.

Nutrition Facts : Calories 323 calories, CarbohydrateContent 27.7 g, CholesterolContent 61 mg, FatContent 7.6 g, FiberContent 5.5 g, ProteinContent 35.9 g, SaturatedFatContent 2.9 g, SodiumContent 878 mg

ONE-PAN TOMATO FISH CHOWDER - DELICIOUS. MAGAZINE

One-pan tomato fish chowder - delicious. magazine image

This flavoursome, gluten-free tomato-based chowder recipe by Donal Skehan uses soffrito as a starting point. Soffritto (known as mirepoix in France), is a classic Mediterranean base of finely chopped onion, carrot and celery. These days, you don’t need superb knife skills as you can buy it pre-chopped from the frozen section of the supermarket. Finely chop half an onion, a medium carrot and a celery stick instead, if you like. Or, make your chowder vegan and dairy-free too with this spicy cashew corn version. For more of Donal’s recipes, visit donalskehan.com.

Provided by Donal Skehan

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 tbsp olive oil
500g soffritto or vegetable soup mix (see introduction)
600ml passata
500ml vegetable stock (check it’s gluten free, if needs be)
400g tin cannellini beans, drained and rinsed
4 x 150g sustainable skinless haddock fillets
Large handful fresh basil leaves

Steps:

Heat the oil in a deep saucepan and gently fry the sofritto or vegetable soup mix for 10 minutes over a medium heat until softened. Add the passata and vegetable stock to the pan and bring to a steady simmer.
Stir in the beans, then add the haddock. Cover and simmer for 4-5 minutes until the fish is cooked through and starting to break into chunks. Scatter with basil leaves and serve.

Nutrition Facts : Calories 292kcals, FatContent 4.3g fat (0.7g saturated), ProteinContent 34.1g protein, CarbohydrateContent 24.4g carbs (11.8g sugars), FiberContent 9.8g fibre

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This flavoursome, gluten-free tomato-based chowder recipe by Donal Skehan uses soffrito as a starting point. Soffritto (known as mirepoix in France), is a classic Mediterranean base of finely chopped onion, carrot and celery. These days, you don’t need superb knife skills as you can buy it pre-chopped from the frozen section of the supermarket. Finely chop half an onion, a medium carrot and a celery stick instead, if you like. Or, make your chowder vegan and dairy-free too with this spicy cashew corn version. For more of Donal’s recipes, visit donalskehan.com.
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