French Fish Chowder
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound skinless, boneless codfish
- ¾pound skinless, boneless halibut or red snapper
- 3tablespoons olive oil
- ½cup finely chopped onions
- 1cup finely chopped celery
- 1tablespoon finely chopped garlic
- 1cup diced red or green pepper
- 2teaspoons turmeric
- ¼teaspoon saffron stems (optional)
- 1cup dry white wine
- 3cups canned crushed tomatoes
- 1bay leaf
- 2sprigs fresh thyme or 1 teaspoon dried
- ¼teaspoon dried red pepper flakes
- 4cups fish broth or water
- Salt and freshly ground pepper
- ½cup orzo
- ¼cup chopped fresh basil or Italian parsley
- Garlic croutons (see recipe)
Nutritional analysis per serving (6 servings)
316 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 29 grams protein; 1193 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the fish into 1-inch cubes.
- Step 2
Heat the oil in a large saucepan or kettle, and add the onions, celery, garlic and peppers. Cook, stirring, over medium heat, about 5 minutes. Add turmeric, saffron, wine, tomatoes, bay leaf, thyme, pepper flakes, fish broth or water, salt and pepper. Bring to a boil and simmer for 5 minutes.
- Step 3
Add the orzo, stir well and simmer for 7 to 8 minutes or until the orzo is tender.
- Step 4
Add the fish, stir, bring to a boil and simmer for 3 minutes. Remove the bay leaf, sprinkle with basil and serve with the garlic croutons.
Private Notes
Comments
Quick to make, light and delicious. Suggest using real Italian baby romas, canned. Also suggest using 1/2 clam juice for the broth. I will make this again.
I used what I had in the house. I used 2 lbs of codfish and a can of clams. I used chicken stock with 1.5 tsp of fish sauce. I had frozen, precut peppers from Trader Joes. And I had a can of crushed tomatoes. This was delicious and a hearty soup for a cold, icy day.
our local market had no orzo, so i substituted “ salad macaronis” which i added to “step two,” then simmered for eight minutes or so. used the excellent “ imagine” seafood stock. substituted the rather frail herbs suggested in the recipe ( left everything else the same ) — with a mixture of garlic, cumin, cayenne, chillies, oregano, and paprika... pow. r.
Easy, excellent and healthy option. Flavors are bright and warm. Great on a crisp fall day. The cod ends up perfectly poached and flaky. Basil also adds a lot to the flavor as a finish.
I used what I had in the house. I used 2 lbs of codfish and a can of clams. I used chicken stock with 1.5 tsp of fish sauce. I had frozen, precut peppers from Trader Joes. And I had a can of crushed tomatoes. This was delicious and a hearty soup for a cold, icy day.
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