Best One Pan Tomato Bean Fish Chowder Recipes

ONE-PAN TOMATO & BEAN FISH CHOWDER

One-Pan Tomato & Bean Fish Chowder image

Soffritto, also called a mirepoix, is a classic base of finely chopped onion, carrot and celery that is the starting point of so many recipes. These days, you don't need superb knife skills as you can buy it pre-chopped from the supermarket.

Provided by Donal Skehan

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
500 grams (1 pound 2 ounces) sofrito mix or vegetable soup mix
One 600-milliliter jar (2 1/2 cups) passata
500 milliliters (2 cups) vegetable stock
Four 150-gram (5-ounce) haddock fillets
One 400-gram (14-ounce) can cannellini beans, drained and rinsed
Large handful of basil leaves

Steps:

Heat the oil in a deep saucepan and gently fry the soffritto or vegetable mix for 5 minutes over a medium heat until softened. Add the passata and vegetable stock to the pan and bring to a steady simmer.
Add the haddock and beans, cover and simmer for 4 to 5 minutes until the fish is cooked through and starting to break into chunks. Scatter with basil leaves and serve.

BOSTON FISH CHOWDER

Boston Fish Chowder image

Provided by Marian Burros

Categories dinner, quick, one pot, soups and stews, main course

Time 28m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1/4 pound diced country bacon or salt pork
2 large onions, peeled and diced
2 bay leaves
1 teaspoon chopped fresh thyme
6 unpeeled new potatoes, cut in 3/4- to 1-inch dice
3 cups strong fish stock (frozen fish stock is available in many supermarkets)
2 cups heavy cream
2 pounds pollock, haddock or cod, bones and skin removed
Salt and freshly ground pepper to taste

Steps:

In a large pot fry the bacon or salt pork for 5 minutes. Drain off some of the fat, then add onions, bay leaves and thyme.
When onions are translucent, add potatoes and fish stock; simmer until potatoes are tender, 12 to 15 minutes.
Add cream and whole fillets of fish, and simmer 2 to 3 minutes. Season with salt and pepper.
Ladle into soup plates, trying not to break up the fish. Chowder is traditionally served with cream biscuits or common crackers.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 702 milligrams, Sugar 3 grams, TransFat 0 grams

SMOKY FISH CHOWDER

Smoky Fish Chowder image

This chowder is a more complex and smoky interpretation of a classic New England fish chowder. Made with hot smoked paprika and a little Vermouth or white wine, it's got more spunk than a simpler, more authentic recipe, without losing the spirit of the sea. If you can't find fish stock, you can substitute bottled clam juice, or even a good, flavorful vegetable stock. Either way, you'll end up with perfectly balanced bowl of soup that needs nothing more than perhaps a few crackers on the side to make it shine.

Provided by Melissa Clark

Categories dinner, main course

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 11

Ingredients

3 ounces bacon (about 3 to 4 slices), diced
3 tablespoons unsalted butter
2 medium leeks, white and light- green parts, thinly sliced
3/4 teaspoon kosher salt, more as needed
1/4 teaspoon hot smoked paprika
1/4 cup dry white vermouth or white wine
2 cups fish stock, store-bought or homemade
1/2 pound fingerling potatoes, sliced into 1/4-inch rounds
3 thyme sprigs
2 cups whole milk
10 ounces flaky white fish, such as flounder or cod, cut into 2-inch chunks

Steps:

In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 979 milligrams, Sugar 9 grams, TransFat 0 grams

BERMUDA FISH CHOWDER

Bermuda Fish Chowder image

This recipe comes from the beautiful island of Bermuda. A wonderful blend of seafood and spices creates a meal in itself! Serve with a loaf of warm, crusty bread and Sherry Pepper Sauce to sprinkle on top.

Provided by Star Pooley

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h20m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
3 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
4 cups clam juice
2 potatoes, peeled and cubed
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons Worcestershire sauce
1 jalapeno pepper, seeded and minced
1 teaspoon ground black pepper
1 bay leaf
1 pound red snapper fillets, cut into 1 inch pieces

Steps:

Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 23.8 g, Cholesterol 32.8 mg, Fat 5.9 g, Fiber 4.2 g, Protein 19.4 g, SaturatedFat 0.9 g, Sodium 656.9 mg, Sugar 6.6 g