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Lean Fish & Pasta Chowder

Ingredients
  Olive oil 1 Tablespoon
  Onion 1 Small, thinly sliced
  Carrot 1 Small, thinly sliced
  Minced parsley 2 Tablespoon
  Dry tarragon 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frozen boneless skinless white fleshed fish fillets 6 Ounce, slightly thawed (such as sole, ocean perch, cod, haddock or orange roughy)
  Clam juice 8 Ounce (1 bottle)
  Tomato juice 3⁄4 Cup (12 tbs)
  Water 1⁄4 Cup (4 tbs)
  Small shell pasta 1⁄3 Cup (5.33 tbs)
Directions

Heat oil in a 2- to 3-quart pan over medium heat.
Add onion, carrot, parsley, tarragon, and pepper; cook, stirring often, until onion is limp (about 7 minutes).
Meanwhile, rinse fish, pat dry, and cut into 1-inch chunks.
Set aside.
Stir clam juice, tomato juice, and water into vegetable mixture.
Increase heat to high and bring mixture to a boil; add pasta, reduce heat, cover, and simmer for 10 minutes.
Add fish, cover, and continue to simmer until fish is just opaque but still moist in center; cut to test (about 5 more minutes).
Ladle soup into 2 bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Pasta
Interest: 
Quick, Healthy

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