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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A nice hearty hot soup, great for lunch on a chilly day. Unlike a lot of fish chowder recipes, it contains no potatoes, so it's a good choice if you're trying to go light on starchy carbohydrates. Use more chili powder if you like. May be served with crackers. Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion |
1/2 cup sliced celery |
1 teaspoon chili powder (to taste) |
1 (1 lb) can stewed tomatoes |
1 cup water |
1 teaspoon salt |
1 teaspoon sugar |
1/2 teaspoon worcestershire sauce |
1 (12 ounce) package frozen fish fillets (cod, sole, haddock, or whiting) |
snipped parsley (optional) |
Directions:
1. Heat the olive oil in a saucepan.
2. Add the onion, celery and chili powder, and sauté lightly about 8-10 minutes.
3. Stir in the tomatoes through worcestershire sauce.
4. Bring to a boil and add the frozen fish.
5. Let the soup simmer-separating the fish as it thaws-for about 15 minutes or until the fish flakes easily.
6. Sprinkle with parsley.
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