JillSklar
01-20-2004, 01:00 PM
I don't know about where you are but it is freezing in Michigan right now! Here is something that is sure to warm up even the coldest.
Jill
Hearty Fish Chowder in Bread Bowls
This is a tasty, one-dish meal. This hearty soup is fun to eat, because after you finish the soup, you eat the bowl. The tomato paste in this recipe will help make the soup red, but is negligible when diluted by the liquid in the soup.
1/4 cup olive oil
1/2 cup chopped onions (as tolerated)
2 cups diced carrots
1 cup diced celery
2 Tbsp. flour
2 tsp. paprika
4 cups water, chicken broth or fish broth
1 cup fat-free half and half
4 cups small diced potatoes, peeled or unpeeled
1-2 pounds fish, such as cod, salmon, halibut, etc., cut into large chunks or a combination (use shellfish, too, if you wish)
1 cup fresh or frozen peas (if using frozen, thaw first)
1/4 cup fresh chopped parsley or 2 Tbsp. dried
1 Tbsp. tomato paste (as tolerated)
Kosher salt taste
4-8 bread bowls, depending on the size of the bowls, tops cut off, insides mostly scooped out. Save the bread tops as "lids" for the bread bowls.
Heat oil in a large heavy soup pot over medium high heat. Add the onions, if using, carrots, and celery and cook, stirring occasionally until the vegetables are softened.
Add flour and paprika and stir well to coat the vegetables; the flour on the vegetables will thicken the soup. Cook for a few minutes more stirring occasionally. Add the broth, cream, and potato. Bring the mixture to a boil, reduce the heat and simmer the chowder, covered, for 15 minutes or until the potatoes are tender, stirring occasionally
Add the fish, peas, parsley, and tomato paste, if using. Cook for 10 minutes more, until the fish is cooked through. Season to taste with salt. Serve hot, ladled into the hollowed bread "bowls." Makes six to 10 servings, depending on the size of the bread.
Jill
Hearty Fish Chowder in Bread Bowls
This is a tasty, one-dish meal. This hearty soup is fun to eat, because after you finish the soup, you eat the bowl. The tomato paste in this recipe will help make the soup red, but is negligible when diluted by the liquid in the soup.
1/4 cup olive oil
1/2 cup chopped onions (as tolerated)
2 cups diced carrots
1 cup diced celery
2 Tbsp. flour
2 tsp. paprika
4 cups water, chicken broth or fish broth
1 cup fat-free half and half
4 cups small diced potatoes, peeled or unpeeled
1-2 pounds fish, such as cod, salmon, halibut, etc., cut into large chunks or a combination (use shellfish, too, if you wish)
1 cup fresh or frozen peas (if using frozen, thaw first)
1/4 cup fresh chopped parsley or 2 Tbsp. dried
1 Tbsp. tomato paste (as tolerated)
Kosher salt taste
4-8 bread bowls, depending on the size of the bowls, tops cut off, insides mostly scooped out. Save the bread tops as "lids" for the bread bowls.
Heat oil in a large heavy soup pot over medium high heat. Add the onions, if using, carrots, and celery and cook, stirring occasionally until the vegetables are softened.
Add flour and paprika and stir well to coat the vegetables; the flour on the vegetables will thicken the soup. Cook for a few minutes more stirring occasionally. Add the broth, cream, and potato. Bring the mixture to a boil, reduce the heat and simmer the chowder, covered, for 15 minutes or until the potatoes are tender, stirring occasionally
Add the fish, peas, parsley, and tomato paste, if using. Cook for 10 minutes more, until the fish is cooked through. Season to taste with salt. Serve hot, ladled into the hollowed bread "bowls." Makes six to 10 servings, depending on the size of the bread.