Triple Fish Chowder

Name: Triple Fish Chowder
Yield: 4–6 servings
Ingredients: 3 tablespoons vegetable oil; 1 large onion, chopped; 1 leek, thoroughly washed and chopped; 2 celery stalks, chopped; 2 garlic cloves, minced; 1 medium-large jalapeño pepper, deseeded and minced; 6 cups fish or vegetable stock; 2/3 cup uncooked white rice; 6 plum tomatoes, chopped; 6 ounces firm white fish such as tilapia, cut into 1 1/2-inch chunks; 6 ounces fresh salmon, cut into 1 1/2-inch chunks; 6 ounces fresh tuna, cut into 1 1/2-inch chunks; 1/2 cup frozen peas; 1/2 cup frozen corn kernels; Salt and freshly ground black pepper to taste

From: Hip Kosher

Servings: 4–6 servings

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Ronnie's Notes

Chowders are thick with ingredients and can be filling as a main course for dinner. Certain fish, sole, and flounder, for example, are too soft and can flake too easily in soup, making it murky and not as satisfyingly chunky. It’s important to use varieties that are firm and hold together: salmon, tuna, tilapia, snapper, haddock, pollack, hake, and cod are good choices. The fish is added last and cooks for only a short time.

Ingredients

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3 tablespoons vegetable oil
1 large onion, chopped
1 leek, thoroughly washed and chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 medium-large jalapeño pepper, deseeded and minced
6 cups fish or vegetable stock
2/3 cup uncooked white rice
6 plum tomatoes, chopped
6 ounces firm white fish such as tilapia, cut into 1 1/2-inch chunks
6 ounces fresh salmon, cut into 1 1/2-inch chunks
6 ounces fresh tuna, cut into 1 1/2-inch chunks
1/2 cup frozen peas
1/2 cup frozen corn kernels
Salt and freshly ground black pepper to taste

Instructions

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1

Heat the vegetable oil in a soup pot over medium heat.

2

Add the onion, leek, celery, garlic, and jalapeño pepper.

3

Cook for 3– or until the vegetables have softened.

4

Add the stock, rice, and tomatoes and bring to a boil.

5

Lower the heat, cover the pan and cook for .

6

Add the fish, peas, and corn and simmer, covered, for .

7

Taste for seasoning and add salt and pepper to taste.

8

Makes 4–6 servings.

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