Smoky Fish Chowder Recipe

Name: Smoky Fish Chowder Recipe
Prep time: 34 min
Cook time: 34 min
Total time: 34 min
Yield: 30
Cuisine: Global
Ingredients: 794 grams diced tomatoes; 907 grams skinless firm white fish (such as halibut or cod), cut into 2-inch pieces; 118 milliliters chopped fresh flat-leaf parsley; 30 servings kosher salt and black pepper; 4 leeks (white and light green parts), cut into half-moons; 227 grams Spanish chorizo (cured sausage), thinly sliced; 680 grams Yukon gold potatoes (about 4 medium), cut into 1/2-inch pieces

Smoky Fish Chowder Recipe might be just the soup you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 30 servings with 93 calories, 9g of protein, and 4g of fat each. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. If you have canned tomatoes, yukon gold potatoes, fish, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 34 minutes.

Instructions

In a large pot, brown the chorizo over medium-high heat, 1 to 2 minutes.

Ingredients you will need

Chorizo

Equipment you will use

Pot

Add the leeks and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.

Ingredients you will need

Leek

Add the potatoes, tomatoes (with their juices), 3 cups water, teaspoon salt, and teaspoon pepper. Cover and bring to a boil.Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes.

Ingredients you will need

Potato

Tomato

Pepper

Water

Salt

Add the fish and simmer gently until opaque throughout, 5 to 6 minutes. Stir in the parsley before serving.

Ingredients you will need

Parsley

Fish

Equipment

Pot

Ingredients

Servings:

794grams

diced tomatoes 907grams

skinless firm white fish (such as halibut or cod), cut into 2-inch pieces 118milliliters

chopped fresh flat-leaf parsley 30servings

kosher salt and black pepper 4

leeks (white and light green parts), cut into half-moons 227grams

Spanish chorizo (cured sausage), thinly sliced 680grams

Yukon gold potatoes (about 4 medium), cut into 1/2-inch pieces

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Caposaldo Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 10 dollars per bottle.