French Fish Chowder Recipe

Name: French Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound skinless, boneless codfish; 3/4 pound skinless, boneless halibut or red snapper; 3 tablespoons olive oil; 1/2 cup finely chopped onions; 1 cup finely chopped celery; 1 tablespoon finely chopped garlic; 1 cup diced red or green pepper; 2 teaspoons turmeric; 1/4 teaspoon saffron stems (optional); 1 cup dry white wine; 3 cups canned crushed tomatoes; 1 bay leaf; 2 sprigs fresh thyme or 1 teaspoon dried; 1/4 teaspoon dried red pepper flakes; 4 cups fish broth or water; Salt and freshly ground pepper; 1/2 cup orzo; 1/4 cup chopped fresh basil or Italian parsley; Garlic croutons (see recipe)

Servings: persons

3/4 pound skinless, boneless codfish
3/4 pound skinless, boneless halibut or red snapper
3 tablespoons olive oil
1/2 cup finely chopped onions
1 cup finely chopped celery
1 tablespoon finely chopped garlic
1 cup diced red or green pepper
2 teaspoons turmeric
1/4 teaspoon saffron stems (optional)
1 cup dry white wine
3 cups canned crushed tomatoes
1 bay leaf
2 sprigs fresh thyme or 1 teaspoon dried
1/4 teaspoon dried red pepper flakes
4 cups fish broth or water
Salt and freshly ground pepper
1/2 cup orzo
1/4 cup chopped fresh basil or Italian parsley
Garlic croutons (see recipe)

1
Cut the fish into 1-inch cubes.
2
Heat the oil in a large saucepan or kettle, and add the onions, celery, garlic and peppers.
3
Cook, stirring, over medium heat, about 5 minutes.
4
Add turmeric, saffron, wine, tomatoes, bay leaf, thyme, pepper flakes, fish broth or water, salt and pepper.
5
Bring to a boil and simmer for 5 minutes.
6
Add the orzo, stir well and simmer for 7 to 8 minutes or until the orzo is tender.
7
Add the fish, stir, bring to a boil and simmer for 3 minutes.
8
Remove the bay leaf, sprinkle with basil and serve with the garlic croutons.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 3/4 pound skinless, boneless codfish, 3/4 pound skinless, boneless halibut or red snapper, 3 tablespoons olive oil, 1/2 cup finely chopped onions, and more.

Yes, French Fish 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.

That's it — enjoy your meal!

French Fish Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions