Shore Chowder This main dish fish soup is just as good when made with game fish such as trout. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Start To Finish Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients ¼ cup cup lime mayonnaise or regular mayonnaise with 1/4 teaspoon shredded lime peel stirred in 2 cloves garlic, minced 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 ½ cup 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 cup fresh baby spinach Sliced baguette-style French bread or French bread, toasted if desired Puttanesca Sauce ½ cup chopped onion 3 cloves garlic, minced 1 tablespoon olive oil 1 14.5 ounce can diced tomatoes, undrained ¼ cup dry red wine or 1/4 cup chicken broth 2 tablespoon tomato paste ⅛ teaspoon crushed red pepper 12 pitted kalamata olives 3 tablespoon snipped fresh parsley 3 canned anchovy fillets, cut into 1/2-inch pieces 1 tablespoon capers, drained and chopped Directions In a small bowl combine lime mayonnaise and garlic; set aside. 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. 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. Puttanesca Sauce 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. 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. Rate it Print Nutrition Facts (per serving) 380 Calories 16g Fat 28g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 380 % Daily Value * Total Fat 16g 21% Saturated Fat 2g 10% Cholesterol 64mg 21% Sodium 1168mg 51% Total Carbohydrate 28g 10% Total Sugars 4g Protein 26g Vitamin C 22.4mg 112% Calcium 101mg 8% Iron 3.1mg 17% Potassium 745mg 16% Folate, total 88.7mcg Vitamin B-12 1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.