Spicy Fish Chowder

    (73)
    1 hour 20 minutes

    This wonderful blend of fresh fish and spices is a meal in itself. Serve with a loaf of warm crusty bread and a green salad.


    66 people made this

    Ingredients
    Serves: 6 

    • 2 tablespoons vegetable oil
    • 3 stalks celery, diced
    • 2 carrots, diced
    • 1 onion, diced
    • 1 green capsicum, diced
    • 3 cloves garlic, minced
    • 3 tablespoons tomato paste
    • 4 cups (1L) fish stock
    • 2 potatoes, peeled and cubed
    • 1 (410g) can peeled and diced tomatoes
    • 2 tablespoons Worcestershire sauce
    • 1 chilli, seeded and minced
    • 1 teaspoon ground black pepper
    • 1 bay leaf
    • 500g snapper fillets, cut into bite-sized pieces

    Directions
    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green capsicum and garlic; saute about 8 minutes.
    2. Stir in tomato paste, and cook 1 minute. Add fish stock, potatoes, tinned tomatoes with juice, Worcestershire sauce, chilli, bay leaf and ground black pepper. Simmer until potatoes are tender, about 30 minutes.
    3. Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

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    Reviews and Ratings
    Global Ratings:
    (73)

    Reviews in English (55)

    by
    1

    I have been a little hesitant to make this type of chowder in the past, thinking it might come out a bit acidic, however this recipe comes out very mild and WONDERFUL! Will definitely make again. Thank you!  -  15 Feb 2011

    by
    54

    I am a Bermudian and I have tried this recipe many times. I believe that you have to add your own amounts of seasoning when making fish chowder - to suit your personal taste - this recipe is the PERFECT start!  -  13 Mar 2008  (Review from Allrecipes USA and Canada)

    by
    32

    I have made this several times and have made a few changes . I added a few more spices, cayenne, dash nutmeg, tumeric, cumin, dash cinnamon, ginger and coriander. Ok, more than a few. The nutmeng, cumin and cinnamon especially give the flavour an exotic lift. No one can quite figure out the undertones but they love it. Just a little of everything is all it takes. Not too heavy or it is overwhelming.  -  02 Apr 2009  (Review from Allrecipes USA and Canada)

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