Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups chicken or fish broth
- 1 can diced tomatoes (14 oz.)
- 1 cup heavy cream
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the chicken or fish broth, diced tomatoes, and dried herbs to the pot and bring to a boil.
4. Reduce the heat to low and simmer for 10 minutes.
5. Add the white fish fillets to the pot and simmer for an additional 5-7 minutes, or until the fish is cooked through.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Ladle the fish chowder into soup bowls and garnish with fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 10g
- Protein: 28g
Substitutions for ingredients:
- You can use any type of white fish fillets, such as cod, haddock, or tilapia.
- You can substitute dried herbs with fresh herbs, using 1 tablespoon of fresh herbs for every teaspoon of dried herbs.
Variations:
- Add diced potatoes or corn to the chowder for a heartier meal.
- Substitute the heavy cream with coconut milk for a dairy-free option.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be careful not to overcook the fish, as it can become tough and rubbery.
- Use a wooden spoon or spatula to stir the chowder, as metal utensils can break up the fish.
- Taste the chowder before adding salt, as the broth and canned tomatoes may already be salty.
Storage instructions:
- Store leftover fish chowder in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish chowder in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the fish chowder in soup bowls with crusty bread on the side.
Garnishes:
- Garnish the fish chowder with fresh parsley or chopped chives.
Pairings:
- Serve the fish chowder with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the chowder is too thin, simmer it for a few more minutes to thicken it up.
- If the chowder is too thick, add more broth or cream to thin it out.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftover chowder in the refrigerator and consume within 3 days.
Food history:
- Fish chowder is a traditional New England dish that dates back to the 1700s.
Flavor profiles:
- This fish chowder has a creamy and savory flavor with hints of tomato and herbs.
Serving suggestions:
- Serve the fish chowder as a main course for lunch or dinner.
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