Hearty Fish And Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Technically, I guess this is not a chowder, but a soup. It's easy and makes a nice quick lunch on a chilly day. I prefer orange roughy for this recipe because it flakes after about 20 minutes cooking time. Haddock also works well, but will usually remains together. Read more . When served, season it with a bit of seasoned salt and pepper. Delicious and warming. Ingredients:
1/2 cup chopped sweet onion |
2 medium carrots, finely diced |
1 rib celery, diced |
2 tb butter |
1 lb orange roughy, cut into 1 inch cubes |
2 medium potatoes, peeled and diced |
1 bay leaf |
1 tsp kosher salt |
1/2 tsp dried leaf thyme |
1/4 tsp black pepper |
1 each chicken bouillion cube |
1 cup white wine (sauvignon blanc) |
1 cup milk |
1 tb dried parsley flakes |
Directions:
1. In a large saucepan, melt 2 tb butter, add onions, carrots, and celery. Stir until the onions are clear. Add the fish, potatoes, bay leaf, salt, pepper, thyme, bouillion cube, and wine. Cover and simmer for 20 minutes. The fish should be flaky.
2. Add the milk and allow to heat through. Discard the bay leaf, sprinkle with parsley and serve.
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