FISH SOUP / CHOWDER

Fish Soup / Chowder image

Provided by Parsley

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

4 tablespoons butter
1 cup chopped onion
1 cup chopped red bell pepper
1 celery rib, chopped (include the leaves!)
1/4 cup flour
1/2 cup white wine
8 ounces sliced mushrooms
2 minced garlic cloves
4 cups fish stock (or vegetable stock)
3 medium russet potatoes, peeled and diced small
2 lbs cod fish fillets, cut into bite-size pieces (or use tilapia or any other mild white fish)
1 bay leaf
1 tablespoon dried tarragon (use twice as much fresh)
1/8 teaspoon paprika
1/4 teaspoon pepper
salt, if needed, to taste
3/4 cup half-and-half or 3/4 cup milk

Steps:

In a large soup pot over medium heat, melt butter. Add onion, red peppers, and celery; sautee for about 5-7 minutes or until soft (NOT browning).
Add flour to pot; stirring constantly until blended.
Add wine, mushrooms, and garlic; cook for about 5-7 minutes, or until mushrooms softening.
Add stock, potatoes, fish pieces, bay leaf, tarragon, paprika, pepper, and, if needed, salt. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are tender and fish is opaque.
Remove bay leaf.
Add half and half. Stir, heat through and serve.

Nutrition Facts : Calories 406.1, Fat 13.9, SaturatedFat 7.6, Cholesterol 98.3, Sodium 407.8, Carbohydrate 30.8, Fiber 3.9, Sugar 4, Protein 36.1