Tomato Fish Chowder Recipe
If you love seafood, try this tomato- and broth-based chowder with four types of seafood and a whole lot of flavor!
Servings 4 people
Calories 337kcal
Cost 8
Ingredients
- ½ lb. halibut fillet skinless, chopped
- ½ lb. salmon fillet skinless, chopped
- 20 raw shrimps peeled and deveined
- ½ lb. sea scallops
- 1 red onion diced
- 2 garlic cloves minced
- 2 celery stalks diced
- 1 small fennel bulb diced
- ½ tsp. chili flakes
- 2 cups fish or chicken stock
- 2 cups tomato sauce
- 1 cup butternut squash grated
- Juice from ½ lemon
- ¼ cup fresh flat-leaf parsley chopped
- Cooking fat
- Sea salt and freshly ground black pepper
Instructions
- Heat cooking fat in a saucepan over medium heat.Cooking fat
- Add the onion, garlic, celery, fennel, and chili flakes. Cook for 4 to 5 minutes.1 red onion, 2 garlic cloves, 2 celery stalks, 1 small fennel bulb, ½ tsp. chili flakes
- Deglaze the pan with the fish stock, scraping the bottom of the pan.2 cups fish or chicken stock
- Pour in the tomato paste and grated butternut squash; bring to a boil, then lower the heat.2 cups tomato sauce, 1 cup butternut squash
- Add in the halibut, salmon, shrimp, and sea scallops.½ lb. halibut fillet, ½ lb. salmon fillet, 20 raw shrimps, ½ lb. sea scallops
- Simmer for 20 to 25 minutes.
- Add in the lemon juice and season to taste. Serve topped with parsley and lime wedges.Juice from ½ lemon, ¼ cup fresh flat-leaf parsley, Sea salt and freshly ground black pepper
Nutrition
Calories: 337kcal | Carbohydrates: 25g | Protein: 45g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 1144mg | Potassium: 1712mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4904IU | Vitamin C: 31mg | Calcium: 129mg | Iron: 4mg