Fish Soup / Chowder

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1 celery rib, chopped (include the leaves!)
• 1/4 cup flour
• 1/2 cup wine
• 8 ounces sliced mushrooms
• 2 minced garlic cloves
• 4 cups fish stock (or vegetable stock)
• 3 medium russet potatoes, peeled and diced small
• 2 lbs cod fish fillets, cut into bite-size pieces (or use tilapia or any other mild fish)
• 1 bay leaf
• 1 tablespoon dried tarragon (use twice as much fresh)
• 1/8 teaspoon paprika
• 1/4 teaspoon pepper
• salt, if needed, to taste
• 3/4 cup half-and-half or 3/4 cup milk

Recipe

• 1 in a large soup pot over medium heat, melt butter. add onion, red peppers, and celery; sautee for about 5-7 minutes or until soft (not browning).
• 2 add flour to pot; stirring constantly until blended.
• 3 add wine, mushrooms, and garlic; cook for about 5-7 minutes, or until mushrooms softening.
• 4 add stock, potatoes, fish pieces, bay leaf, tarragon, paprika, pepper, and, if needed, salt. bring to a boil; reduce heat and simmer 15 minutes or until potatoes are tender and fish is opaque.
• 5 remove bay leaf.
• 6 add half and half. stir, heat through and serve.