Monday, March 16, 2020

Fish Chowder With Fresh Tarragon

Fish Chowder with Tarragon
Fish Chowder

Serve with a green salad and fresh whole wheat bread.

Serves 4

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 large carrot, diced
1 28 fl oz. can tomatoes and juices, chopped
1 medium potato, peeled and diced
2 celery sticks, diced
1 bay leaf
3 cups chicken stock
1/3 cup corn kernels
2 tablespoons fresh tarragon, chopped
pinch of cayenne pepper, optional
1 to 1 1/2 pound cod, or other firm white fish, bones removed, cut into 1” pieces
Salt and pepper to taste

In a large saucepan, heat oil over a medium high heat. Add onions and garlic and sauté for 8 minutes, or until soft. Add carrots, tomatoes, potato, celery, bay leaf and chicken stock. Bring to a boil, lower heat and simmer 10 minutes. Add corn, tarragon, cayenne (if using), cod and simmer another 15 minutes or until fish flakes easily with a fork. Season with salt and pepper. Remove bay leaf and serve.


Don't like white fish?  Try this recipe for salmon chowder.

Salmon Chowder



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