Best Red Fish Chowder Recipes

Creamy Fish Chowder With Red Bell Peppers image

Provided by Golden Sunflower

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb haddock or 1 lb perch
3 tablespoons butter
3 medium tomatoes, each cut into 8 wedges
2 medium onions, coarsely chopped
1 red pepper, thinly sliced, you can also use green
1 cup dry white wine or 1 cup water
1 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon paprika
1 cup whipping cream
fresh lemon juice

Steps:

Cut fish into 1 inch cubes. Set aside.
Heat butter in large heavy soup pan. Add tomatoes, onions and pepper. cover and simmer 5 minutes over medium to low heat.
Add fish, wine or water, salt and thyme. Simmer 10 minutes.
Stir in the paprika and whipping cream. (I add a few drops of hot sauce, too).
Heat to boiling. Taste and add fresh lemon juice.
Enjoy!

Nutrition Facts : Calories 482.9, Fat 32.4, SaturatedFat 19.6, Cholesterol 158.9, Sodium 767.2, Carbohydrate 14.5, Fiber 2.7, Sugar 6.7, Protein 24.4

Red and White Fish Chowder image

Provided by HopeJohnJP

Categories Stew

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 25

2 red bell peppers
2 tablespoons olive oil
1 small white onion, chopped
1 (14 1/2 ounce) can diced tomatoes, juices reserved
1/2 teaspoon minced garlic clove
1 cup frozen corn kernels
1/2 teaspoon crushed red pepper flakes
1/4 cup fresh cilantro, chopped
1/2 teaspoon lemon peel, minced
2 tablespoons butter
2 tablespoons flour
1/2 cup clam juice
1/2 cup milk
1 -2 lb white fish fillet, cooked, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne
1/4 teaspoon powdered chipotle pepper
1/4 teaspoon paprika
1/4 teaspoon oregano
1/4 teaspoon dried basil
2 cups seafood stock
1 tablespoon balsamic vinegar
1 lemon, juice of
1 cup baby spinach leaves

Steps:

Quarter and seed red bell peppers. Broil until skins are blackened. Remove from oven and let stand until cool enough to handle. Slough off charred skin and discard. Chop roasted peppers and set aside.
In a wide skillet, heat olive oil over medium low heat. Add chopped onion and sauté, stirring occasionally, until onion is translucent and soft. Stir in diced peppers, tomatoes and their juices, garlic, corn, and red pepper flakes. Simmer 10 minutes. Add cilantro and zest and simmer 5 minutes more. Remove from heat and let stand.
In a medium sauce pan, melt butter over low heat. Raise heat to medium and whisk in flour, stirring until flour loses its raw taste, about 5 minutes. Pour in clam juice and milk, all at once, and whisk constantly over medium heat until mixture begins to thicken and coats the back of a spoon. Season white sauce with salt and pepper. Allow to cool slightly.
Remove white sauce to a food processor. Add fish and pulse until evenly mixed.
Stir fish mixture into vegetable mixture. Return to heat toward a simmer as you season with salt, white pepper, cayenne, chipotle pepper flakes, paprika, oregano and basil, to taste. Add seafood stock, stirring until evenly mixed. Add vinegar and lemon juice, to taste.
When the soup begins to simmer, stir in baby spinach leaves by scattered handfuls, allowing spinach to wilt. Check for seasoning and serve hot.

Nutrition Facts : Calories 179.4, Fat 8, SaturatedFat 2.9, Cholesterol 47.9, Sodium 385.9, Carbohydrate 16.2, Fiber 2.8, Sugar 4.1, Protein 13

Red Fish Chowder image

Provided by Russ Myers @Beegee1947

Categories Fish

Number Of Ingredients 13

1/2 stalk(s) celery
1 medium green bell pepper
2 large green onions with tops
1 slice(s) bacon, cooked and crumbled
1 can(s) (6 oz) v-8 juice
1 can(s) (6 oz) tomato juice
1 can(s) (16 oz) whole tomatoes
1/2 can(s) (6 oz) tomato paste
2 1/2 cup(s) catsup
1 teaspoon(s) worcestershire sauce
2 teaspoon(s) tabasco sauce
3 cup(s) potatoes, diced
1 1/2 to 2 pound(s) red fish or grouper

Steps:

Chop up celery, pepper, onions and tops, and bacon; saute together in water. In a separate bowl, combine the rest of the ingredients (except the potatoes and fish) and heat.
Dice and cook potatoes in a separate pot of water. Cook fish in a pot with a small amount of water (just enough to cover fish) Bring to a boil. Cook about 3 to 4 minutes or until fish flakes off skin.
Remove skin. Combine all ingredients (including the water in the potatoes and fish) into a large pot and summer 10 to 15 minutes.