Spicy whitefish chowder

by Susan Kane-Doyle | June 22, 2015

Spicy Whitefish ChowderThis chowder is a wonderful way to warm up after a great day of fishing.

Heat oil in large pot. Add celery, carrots, onion, green pepper, and garlic. Simmer for eight minutes. Stir in tomato paste and simmer one minute. Then add clam juice, potatoes, and canned tomatoes, with juice, Worcestershire sauce, jalapeno pepper, ground pepper, salt, and bay leaf. Simmer until potatoes are soft — about 30 minutes. Add fish, simmer until fish easily flakes — about 10 minutes, remove bay leaf, and serve with crusty bread. Serves four.

• 2 tbsp. olive oil
• 3 stalks celery, diced
• 2 carrots, diced
• 1 onion, diced
• 1 green pepper, diced
• 3 cloves of garlic, minced
• 3 tbsp. tomato paste
• 4 cups clam juice
• 2 potatoes, peeled and cubed
• 1 can (14.5 oz.) peeled and diced tomatoes
• 2 tbsp. Worcestershire sauce
• 1 jalapeno pepper, seeded and minced
• 1 tsp. ground black pepper
• 1 tsp. salt
• 1 bay leaf
• 1 lb. whitefish fillets, cut into 1-inch pieces

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