Fish Chowder in a Tomato-Based Broth – Watch video here
Most New Englanders have a love affair with chowder. Excuse me…”chowda.” Regardless of the time of year, from the finest restaurants to humble kitchen tables, you’ll find people enjoying steaming bowls of this traditional fare. Chowder competitions can be found pitting the best family favorite recipes against those of master restaurant chefs, all vying for the top prize. This tasty concoction is part of our heritage.
That being said, I’d like to share this week’s recipe for Fish Chowder in a Tomato-Based Broth with you. Wait, I know what you’re thinking. “Chowder with tomato? Where’s the cream? That’s not New England, it’s New York! This is Red Sox Nation! We hate the Yankees!” I understand the shock and confusion, so allow me to explain. I mean no disrespect to this treasured New England staple. I love it too. I’m not looking to replace it; however, I just thought it would be nice to share a different type of chowder with you. This recipe is light, tasty and easy to make. Pieces of cod, haddock or scrod (a young cod or haddock) are poached in a broth made with tomato, onion and garlic, creating both a delicate aroma and mild flavor. Ladled into a bowl of cooked orzo and served with crusty bread, this recipe will be a welcome addition to your list of dinner options.
So, whether you enjoy this dish using fish that you’ve caught yourself, or, like me, do your fishing over the seafood counter at the market, give this delicious recipe a try.
Recipe courtesy of Helene’s Custom Cuisine
Yield: 4 to 6 servings
Ingredients:
1 pound orzo pasta
1 tablespoon extra virgin olive oil
1 medium onion
diced 3 garlic cloves, minced
1 14 ounce canned diced tomatoes with juice
3 14 ounce cans of water
1 red potato, diced
1 tablespoon capers
2 tablespoons freshly chopped parsley
2 pounds scrod, haddock or cod, cut into equal sized pieces
Instructions:
1. Cook orzo according to package directions. Drain and set aside.
2. In a stockpot or large soup pot, sauté onions & garlic in olive oil until clear.
3. Add canned tomatoes with the juice and bring to a gentle bubble.
4. Add the three cans of water.
5. Add potatoes (make sure liquid covers the potatoes by a couple of inches) and bring to a boil.
6. Reduce heat and cook until potatoes are fork tender.
7. Add capers, parsley, salt & pepper. Stir.
8. Gently place fish pieces into the pot so that they are submerged in the broth. Do NOT stir as the fish can start to break up.
9. Cover and simmer for 12-15 minutes until fish is cooked.
10. Ladle soup into bowls that have already been filled with a scoop of cooked orzo.
11. Enjoy!
Note: You can add scallops or shrimp to the chowder for extra flavor.
