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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. Ingredients:
1 tablespoon olive oil |
1 small onion, chopped |
1 small green pepper, chopped |
2 medium carrots, chopped |
1 garlic clove, minced |
1 can (15 ounces) tomato sauce |
1 can (14-1/2 ounces) diced tomatoes, undrained |
3/4 cup white wine or chicken broth |
1 bay leaf |
1/2 teaspoon dried oregano |
1/4 teaspoon dried basil |
1/4 teaspoon pepper |
3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes |
1/2 pound uncooked medium shrimp, peeled and deveined |
3 tablespoons minced fresh parsley |
Directions:
1. In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes.
2. Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf. Yield: 6 servings.
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