This delicious fish chowder is hearty and filling and makes a wonderful, nutritious winter meal. It’s especially easy to make if you use leftover fish and veggies as I did tonight, but the recipe below also provides easy instructions in case you need to cook the fish and veggies first.
I find that I enjoy white fish (which I often find bland) much more when they’re cooked in a flavorful broth. Another good example is this fine recipe for spicy fish stew.
- 2 tablespoons extra virgin olive oil or coconut oil
- 1 tablespoon minced garlic
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 26-28 oz canned chopped tomatoes, undrained
- 3 cups reduced-sodium chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup canned, unsweetened coconut milk (or heavy cream)
- 4 (7oz) cooked cod fillets, crumbled
- 1 cup sliced cooked carrots
- 1 cup sliced cooked celery (or peas)
- In a large pot, heat the olive oil over medium-high heat.
- Add the garlic, paprika, cumin, basil, thyme and red pepper flakes; cook just until fragrant, about 30 seconds.
- Add the tomatoes, chicken stock, salt and pepper. Bring to a boil, then lower heat to medium-low and simmer, uncovered, stirring occasionally, 10 minutes, to allow flavors to meld.
- Stir in the coconut milk, then add the cod, carrots and celery. Simmer, stirring occasionally, just until heated through, about 5 minutes.
If you need to cook the vegetables, slice them, place in a microwave-safe bowl, add ¼ cup water, cover, and cook on high until tender-crisp, about 5 minutes.