Mediterranean Seafood Chowder

Submitted by Boomette

"From Taste of Home. Posted for ZWT - Greece"

 

• Ready In: 40mins
• Ingredients: 15
• Serves: 10

ingredients

• 1 1⁄2 cups yellow sweet peppers or 1 1/2 cups red peppers, chopped
• 1 large onion, quartered and thinly sliced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 (28 ounce) can crushed tomatoes
• 2 1⁄4 cups water
• 1 (14 1/2 ounce) can chicken broth
• 1 cup uncooked long grain rice
• 1⁄2 cup white wine or 1/2 cup additional chicken broth
• 1⁄2 - 1 teaspoon dried thyme
• 1⁄2 - 1 teaspoon dried basil
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon crushed red pepper flakes
• 8 ounces uncooked medium shrimp, peeled and deveined
• 8 ounces cod fish fillets, cut into pieces

directions

1. In a large saucepan or Dutch oven, saute the peppers, onion and garlic in oil until tender. Add the tomatoes, water, broth, rice, wine or additional chicken broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
2. Stir in the shrimp and cod; cover and simmer for 2-4 minutes or until shrimp turn pink and fish flakes easily with a fork.

Reviews

[ellie_]

Very good low fat/low cal thick and filling soup! I used 1 green bell pepper and 1 red bell pepper (didn't measure but I think it was about the amount suggested), skipped the wine and used a bit less chicken broth and a bit extra water to make up for the difference. I also think this is going to freeze wonderfully for lunches. Next time I may add some tabascio, but it was fine just the way it was. Thanks for sharing!