Shore Chowder

This main dish fish soup is just as good when made with game fish such as trout.

1 users rated this recipe an average rating of 5.0
Makes:
4 servings
Start to Finish:
30 mins
Rate me!


Shore Chowder

Ingredients
1/4
cup cup lime mayonnaise or regular mayonnaise with 1/4 teaspoon shredded lime peel stirred in
2
1
14 ounce can reduced-sodium chicken broth
4
small carrots, peeled and cut into julienne strips or 1-1/2 cups packaged fresh julienned carrots
1 1/2
cups cups purchased puttanesca pasta sauce or homemade Puttanesca Pasta Sauce (recipe below)
1
cup grape or cherry tomatoes
1
pound fresh or frozen skinless fish fillets, such as cod, sole, or striped bass, thawed and cut into 2-inch pieces
2
cups fresh baby spinach
 
Sliced baguette-style French bread or French bread, toasted if desired

Directions

  1. In a small bowl combine lime mayonnaise and garlic; set aside.
  2. In a 3-quart microwave-safe bowl combine chicken broth and carrots. Microcook, covered, on 100 percent power (high) for 4 to 5 minutes or until crisp-tender, stirring once halfway through cooking.
  3. Uncover carrot mixture. Stir in puttanesca sauce, tomatoes, and fish. Microcook, covered, on 100 percent power (high) for 3 to 4 minutes or until fish just begins to flake easily, stirring once halfway through cooking. Stir in spinach. Ladle fish and vegetables into serving bowls. Pass mayonnaise mixture with bread slices to serve with chowder. Makes 4 servings.

From the Test Kitchen

Look for lime mayonnaise in the Hispanic food section of supermarkets or in Hispanic markets. If you are unable to find it, use regular mayonnaise combined with 1/4 teaspoon finely shredded lime peel.

Puttanesca Sauce

Ingredients

1/2
3
1
tablespoon olive oil
1
14 1/2 ounce can diced tomatoes, undrained
1/4
cup dry red wine or 1/4 cup chicken broth
2
tablespoons tomato paste
1/8
teaspoon crushed red pepper
12
3
tablespoons snipped fresh parsley
3
canned anchovy fillets, cut into 1/2-inch pieces
1
tablespoon capers, drained and chopped

Directions

  1. In a large skillet cook onion and garlic in olive oil over low heat until tender. Add diced tomatoes, dry red wine or chicken broth, tomato paste, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until sauce is desired consistency. Stir in kalamata olives, fresh parsley, anchovy fillets, and capers, drained and chopped. Heat through.

Nutrition Facts

(Shore Chowder)
    Per serving:
  • 380 kcal cal.,
  • 16 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 64 mg chol.,
  • 1168 mg sodium,
  • 28 g carb.,
  • 5 g fiber,
  • 4 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

close

Loading... Please wait...