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Creole Fish Chowder
At a Glance
- Total
- 30 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- Soup
- Creole
- Simmered
Allergens
- Fish
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Creole Fish Chowder brings together 1 tablespoon olive oil, 1/2 cup chopped onion, 1/2 cup sliced celery in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Saucepan
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)
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Instructions
Heat the olive oil in a saucepan.
Add the onion, celery and chili powder, and sauté lightly about 8-10 minutes.
Stir in the tomatoes through worcestershire sauce.
Bring to a boil and add the frozen fish.
Let the soup simmer--separating the fish as it thaws--for about 15 minutes or until the fish flakes easily.
Sprinkle with parsley.
Keep Cooking
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