Fish Soup / Chowder Recipe

Name: Fish Soup / Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 1 cup chopped onion; 1 cup chopped red bell pepper; 1 celery rib, chopped (include the leaves!); ¼ cup flour; ½ 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); ⅛ teaspoon paprika; ¼ teaspoon pepper; salt, if needed, to taste; ¾ cup half-and-half or ¾ cup milk

Servings: persons

4 tablespoons butter
1 cup chopped onion
1 cup chopped red bell pepper
1 celery rib, chopped (include the leaves!)
¼ cup flour
½ 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)
⅛ teaspoon paprika
¼ teaspoon pepper
salt, if needed, to taste
¾ cup half-and-half or ¾ cup milk

1
In a large soup pot over medium heat, melt butter.
2
Add onion, red peppers, and celery; sautee for about 5-7 minutes or until soft (NOT browning).
3
Add flour to pot; stirring constantly until blended.
4
Add wine, mushrooms, and garlic; cook for about 5-7 minutes, or until mushrooms softening.
5
Add stock, potatoes, fish pieces, bay leaf, tarragon, paprika, pepper, and, if needed, salt.
6
Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are tender and fish is opaque.
7
Remove bay leaf.
8
Add half and half.
9
Stir, heat through and serve.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 tablespoons butter, 1 cup chopped onion, 1 cup chopped red bell pepper, 1 celery rib, chopped (include the leaves!), and more.

Yes, Fish Soup / Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Soup / Chowder

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