1 hr 15 mins
This is from the 1961 Amy Vanderbilt complete cookbook
My Private Note
Units: US | Metric
- 1/4 cup minced peeled onion
- 3 garlic cloves, peeled and mashed
- 2 tablespoons finely cut green peppers
- 2 tablespoons olive oil
- 1/4 cup flour
- 2 cups water
- 4 cups canned tomatoes, chopped
- 1 tablespoon tomato paste
- 3 teaspoons salt, to taste
- 1/4 teaspoon cayenne or 1/4 teaspoon chili powder
- 1/2 teaspoon beau monde seasoning
- 1 cup white wine
- 2 lbs white fish fillets
- 1 lb fresh or quick-frozen haddock or 1 lb cod, cleaned and cubed
- 3 tablespoons finely cut parsley
- 1Cook onion, garlic, and green pepper in oil in heavy 3quart pot or Dutch oven until onions are golden.
- 2Sprinkle with flour.
- 3Stir and cook 2 or 3 minutes.
- 4Add water, tomatoes and paste, seasonings and wine.
- 5Stir and bring to boiling point.
- 6Add fish.
- 7Lower heat and let simmer 1 hour or until fish is done but still firm.
- 8Serve in warmed chowder bowls, topped with parsley.
- 9Makes 6 or more servings.
- 10Garlic French bread goes well with this chowder.
- 11Actually it's essential!
- 12People who imagine they don't like fish love this soup.
- 13It makes a hearty one-dish meal.
- 14In fact, that's the only way I ever serve it.
- 15The"makings" are always on hand.
- 16Sometimes I dress it up by serving it in a treasured Meissen tureen (I first warm it carefully with warm water) with its six antique matching soup plates.
- 17Fruit is the obvious finish for the meal-a big bowl of iced, assorted fruits.
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Nutritional Facts for Brazilian Fish Chowder
Serving Size: 1 (533 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 348.3
- Calories from Fat 67
- Total Fat 7.5 g
- Saturated Fat 1.1 g
- Cholesterol 157.4 mg
- Sodium 1568.9 mg
- Total Carbohydrate 13.2 g
- Dietary Fiber 1.9 g
- Sugars 5.2 g
- Protein 48.2 g
The following items or measurements are not included:
beau monde seasoning