Spicy Fish Chowder

    Spicy Fish Chowder


    66 people made this

    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.

    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

    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 (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

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