Are you a lover of fish and seafood recipes? Do you revel in the taste of fish? If your answer is “yes”, this recipe is for you! Filled with halibut, salmon, shrimp and scallops, this tomato-based chowder will satisfy your seafood craving and have you filled up on those Omega 3s.
If you live near the coast, check out your local fish market or meat counter for fresh seafood. Fish (and most perishable food) tastes better fresh. When comparing the nutrition benefits of fresh vs. farmed fish, remember this: fresh fish contains higher levels of the Omega-3s, compared to farmed fish. Fresh fish also has lower levels of Omega-6s, which most of us get too many of, anyway.
Serve this chowder with a baked sweet potato or roasted veggies for a nutrient-packed meal. Or, pack this chowder to go for a complete lunch.
Tomato Fish Chowder Recipe
- 1/2 lb. halibut fillet, skinless, chopped;
- 1/2 lb. salmon fillet, skinless, chopped;
- 20 raw shrimps, peeled and deveined;
- 1/2 lb. sea scallops;
- 1 red onion, diced;
- 2 garlic cloves, minced;
- 2 celery stalks, diced;
- 1 small fennel bulb, diced;
- 1/2 tsp. chili flakes;
- 2 cups fish or chicken stock;
- 2 cups tomato sauce;
- 1 cup butternut squash, grated;
- Juice from 1/2 lemon;
- 1/4 cup fresh flat-leaf parsley, chopped;
- Cooking fat;
- Sea salt and freshly ground black pepper;
- Heat cooking fat in a saucepan over medium heat.
- Add the onion, garlic, celery, fennel, and chili flakes. Cook for 4 to 5 minutes.
- Deglaze the pan with the fish stock, scraping the bottom of the pan.
- Pour in the tomato paste and grated butternut squash; bring to a boil, then lower heat.
- Add in the halibut, salmon, shrimp, and sea scallops.
- Simmer for 20 to 25 minutes.
- Add in the lemon juice and season to taste. Serve topped with parsley and lime wedges.