Prep 20 mins
Cook 40 mins
Healthy comfort food. Dairyless, too!
- 3 medium onions, chopped
- 4 medium white potatoes, chopped
- 2 tablespoons garlic, minced
- 4 tablespoons lemon juice
- 2 tablespoons butter
- 2 bay leaves
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon Old Bay Seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1⁄2 cup white wine
- 2 tablespoons Worcestershire sauce
- 2 stalks celery, chopped
- yellow celery leaves (add any)
- 1 cup carrot, chopped
- 2 1⁄2 lbs fish fillets, cubed
- 2 cups water, you can add more
- 1 (14 ounce) can stewed tomatoes
- Chop up the fish and sprinkle with lemon juice, put in a bowl and refridgerate till needed.
- Saute onion and garlic with butter till golden brown.
- Add thyme, old bay, salt, pepper, potatoes, bay leaves and celery leaves, sauté for a minute.
- Add carrots and tomatoes, sauté for a minute, then add the water.
- Simmer for 20 minutes with cover on.
- Add fish, Worcestershire, wine, celery and cover, simmering for 15 minutes or until fish is done.
- Serve with garlic bread and salad.
This is the best recipe I've found! I only changed one item of the recipe, and that was using fish heads instead of fish chunks, and followed the recipe to the letter. The taste was fantastic--I'm repeating for the second time in a 2 week period!.
This was delicious. I made it almost as written except for adding several jalapeno peppers, deseeded with the membrane removed to cut the heat, extra celery, and some Tony Chachere's. We like spicy dishes, but I didn't add so much spice that it took away from the nice blend of wine, tomato, garlic, and herbs
First time I made chowder of any kind and it came out perfect. I used a fish called tautog. I used stewed tomatoes with jalapenos. It gave it just enough hot that we were looking for. Thanks so much I will make this again and again!