Recipe by echo echo
A nice hearty hot soup, great for lunch on a chilly day. Unlike a lot of fish chowder recipes, it contains no potatoes, so it's a good choice if you're trying to go light on starchy carbohydrates. Use more chili powder if you like. May be served with crackers.
Top Review by gross.s.e
This soup is delicious. For whatever reason, I find it difficult to find tomato-based fish chowders that I like - this one is terrific, AND easy. I followed the recipe exactly except I left the sugar out. Thanks for this!
- 1 tablespoon olive oil
- 1⁄2 cup chopped onion
- 1⁄2 cup sliced celery
- 1 teaspoon chili powder (to taste)
- 1 (1 lb) can stewed tomatoes
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon sugar
- 1⁄2 teaspoon Worcestershire sauce
- 1 (12 ounce) packagefrozen fish fillets (cod, sole, haddock, or whiting)
- snipped parsley (optional)
Directions See How It's Made
- Heat the olive oil in a saucepan.
- Add the onion, celery and chili powder, and sauté lightly about 8-10 minutes.
- Stir in the tomatoes through worcestershire sauce.
- Bring to a boil and add the frozen fish.
- Let the soup simmer--separating the fish as it thaws--for about 15 minutes or until the fish flakes easily.
- Sprinkle with parsley.