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Fish Chowder With Tomato

creative.chef's picture
Ingredients
  Fish stock 1 Cup (16 tbs)
  Fish head 1 Large
  Bay leaf 1
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm)
  Potatoes 4 , peeled and cubed
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
For soup ingredients
  Fish fillets 1 1⁄2 Pound, cut into bite-size pieces
  Vegetable oil/Olive oil 2 Tablespoon
  Tomatoes 2 , peeled and cut into wedges
  Chopped stuffed olives 3 Tablespoon
  Capers 2 Tablespoon
  Lemon juice 1 Tablespoon
  Fresh parsley leaves 1 Tablespoon, chopped
Directions

GETTING READY
1) In a slow cooker, place together fish head, bay leaf, onion, garlic, potatoes and seasoning.
2) Put the lid on and simmer for 5 to 6 hours until potatoes are tender.

MAKING
3) Using a perforated ladle take out the fish head and garlic.
4) In a non-stick pan, heat oil and sauté the fish fillet until light browned.
5) Place the fish in the slow cooker along with tomatoes, olives, capers, and lemon juice.
6) Allow to cook for 10 minutes.

SERVING
7) Serve the soup hot in soup bowls and garnish with chopped parsley and freshly sliced bread on side if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Occasion: 
Thanksgiving
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Servings: 
6

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