Crunchy Fish Chowder

Crunchy Fish Chowder
Nutrition Information
  • Serves: 4
  • Calories: 392
  • Fat: 15g
  • Sodium: 1048g
  • Fiber: 1g
  • Protein: 46g
  • Cholesterol: 143g
  • 3 sticks celery, chopped
  • 1 brown onion, chopped
  • 1 small capsicum, chopped
  • 2 Tbs butter
  • 1 tsp sugar
  • ½ tsp dill
  • ½ tsp basil
  • 1 bay leaf, whole
  • 3 drops tabasco sauce
  • pinch nutmeg
  • 1 tsp salt
  • 5 cups fish stock
  • 1 kg fish fillets, or more thick . boned and skinned, and chopped finely or cut into bite-size pieces
  • 2 cups breadcrumbs, toasted in oven
  • butter
  • grated cheese
  • parsley, chopped
  • paprika
  1. Place celery, onion and capsicum in a large, heavy pan and fry slowly in butter until soft, stirring all the time. Add seasonings, including sugar and tabasco sauce; mix all together and stir. Cook for a few minutes. Add fish stock, mix all ingredients and cook for 5 minutes. Add the fish. Cook slowly 5 or 6 minutes. If you think there is too much stock in the mixture before you put the fish in, reduce the excess by fast boiling and then add the fish. Turn all into a flat, shallow ovenproof dish and put breadcrumbs on top. Sprinkle with cheese, dot with butter and place under a hot grill to brown. Serve sprinkled with parsley and paprika. Serve with hot garlic bread and creamy buttered potatoes, with a sprinkling of salad herbs.
  2. Notes: If there is oil floating on top of the chowder when made, that is OK. The toasted breadcrumbs absorb excess oil and the oil flavours the crumbs.
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