Triple Fish Chowder (from Hip Kosher)

Name: Triple Fish Chowder (from Hip Kosher)
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: Stamford Advocate

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Ingredients

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1

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

8 steps•0 completed

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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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