Fish chowder can easily become one of those routine, boring dishes that doesn’t change much from one generation to another. Put a stop to that now with this shining star of a West Coast-style tomato-based chowder. Any firm, white fish will play beautifully with the lovely sauce and the fresh vegetables. Enjoy.
If you’re from the east coast, the idea of a tomato-based chowder might flummox you for a minute, but it’s a dish worth trying. Tomatoes play wonderfully with any good, sturdy chowder fish. Choose any firm, white fish that’s on sale to keep the cost lower.
Servings: 6 (551 G)
Prep Time: 15 min.
Cook Time: 1 hour
- 2 Tbsp. olive oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 2 garlic cloves, minced
- 4 anchovy fillets, drained and chopped
- 2 Tbsp. chopped fresh parsley
- 1 (28 oz.) can low-sodium diced tomatoes, with liquid
- 1 Tbsp. tomato paste
- 1 quart water
- 1 lb. fingerling potatoes, scrubbed and sliced
- Pepper to taste
- 1 bunch kale, stemmed and torn
- 1½ lbs. halibut or cod, 2" pieces
- Heat oil over medium heat in a large, heavy soup pot. Add the onion, celery and carrot. Cook, stirring, until the onion softens (5-8 minutes).
- Stir in the garlic, anchovies, and parsley. Cook, stirring, until the mixture is very fragrant (1 minute). Add the tomatoes and tomato paste. Cook, stirring often, until the tomatoes have cooked down to a thick liquid (10-15 minutes).
- Add the water and potatoes. Pepper to taste and bring to a simmer. Turn the heat to low, cover, and simmer until potatoes are tender (25-30 minutes).
- Add the fish and kale. Simmer until fish flakes easily with a fork (4-5 minutes). Serve hot.