EASY FISH CHOWDER N' RICE
Make and share this Easy Fish Chowder N' Rice recipe from Food.com.
Provided by Kippdavis
Categories Gumbo
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut cod filet into 1" cubes.
- Heat butter in dutch oven or stock pot. Saute green pepper, celery and onion until soft, 3-5 minutes.
- Add parsley, diced tomatoes and tomato sauce.
- Start rice cooking. While rice is cooking add cod to sauce and simmer. Salt and Pepper to taste.
- Serve over cooked rice.
Nutrition Facts : Calories 346.1, Fat 7.1, SaturatedFat 3.9, Cholesterol 52.1, Sodium 575.9, Carbohydrate 49.4, Fiber 4.3, Sugar 8.2, Protein 21.3
PEPPERY FISH CHOWDER WITH RICE
Slow cook a flavorful meal. Enjoy fish chowder packed with rice and veggies - an aromatic meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h45m
Yield 10
Number Of Ingredients 13
Steps:
- Mix all ingredients except fish and parsley in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until rice is tender.
- Stir in fish and parsley.
- Cover and cook on high heat setting 30 to 45 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 20 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 540 mg
FULTON FISH MARKET CHOWDER
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat the olive oil in a large, heavy bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes. Add the garlic, tomatoes, saffron, and seasonings. Stir for about 2 minutes, then add the white wine and cook for 4 to 5 minutes, or until almost all the liquid has evaporated, before adding the fish stock. Bring to a boil, then reduce to a simmer and cook for 45 minutes. At the end of 45 minutes, add the potatoes and begin to cook.
- While the broth is simmering, make the Peppery Croutons by brushing one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in a 300 degree oven until crisp (about 12 minutes).
- After the potatoes have simmered for 10 minutes, add the lobster. Return to a boil and cook at a strong simmer for 5 minutes, before adding the fish chunks and the shrimp and cook until the fish is just cooked, but not yet flaking apart. Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons.
FULTON MARKET FISH CHOWDER
Steps:
- Heat the olive oil in a large, heavy-bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes. Add the garlic, tomatoes, saffron, and seasonings. Stir about 2 minutes, then add the white wine and cook 4 to 5 minutes, or until almost all the liquid has evaporated, before adding the water. Bring to a boil, then reduce to a simmer and cook 45 minutes. At the end of 45 minutes, add the potatoes and cook 20 minutes longer, or until the potatoes are tender.
- Meanwhile, preheat the oven to 300 degrees F. While the broth is simmering, make the Peppery Croutons: Brush one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in the oven until crisp (about 12 minutes).
- After the potatoes have simmered 20 minutes, add the fish. Reheat to just below a boil and cook at a strong simmer 3 to 5 minutes, until the fish is cooked but not yet flaking apart. Remove the bay leaves, taste for seasoning, and serve immediately, garnished with Peppery Croutons.
FISH SOUP / CHOWDER
Make and share this Fish Soup / Chowder recipe from Food.com.
Provided by Parsley
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large soup pot over medium heat, melt butter. Add onion, red peppers, and celery; sautee for about 5-7 minutes or until soft (NOT browning).
- Add flour to pot; stirring constantly until blended.
- Add wine, mushrooms, and garlic; cook for about 5-7 minutes, or until mushrooms softening.
- Add stock, potatoes, fish pieces, bay leaf, tarragon, paprika, pepper, and, if needed, salt. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are tender and fish is opaque.
- Remove bay leaf.
- Add half and half. Stir, heat through and serve.
Nutrition Facts : Calories 406.1, Fat 13.9, SaturatedFat 7.6, Cholesterol 98.3, Sodium 407.8, Carbohydrate 30.8, Fiber 3.9, Sugar 4, Protein 36.1
SIMPLE SEAFOOD CHOWDER
A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
- Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
- Add the mace, cayenne pepper and some seasoning, then stir in the milk.
- Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.
Nutrition Facts : Calories 422 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.3 milligram of sodium
EASY SEAFOOD CHOWDER
Make this creamy seafood chowder for one using any leftovers you might have in the fridge or freezer. Garnish with parsley and serve with crusty bread
Provided by Liberty Mendez
Categories Lunch
Time 28m
Number Of Ingredients 13
Steps:
- Tip the potatoes into a small saucepan and cover with cold salted water. Bring to the boil over a medium heat , then reduce the heat and simmer for 5-6 mins until just softened. Drain and set aside.
- Heat the oil in a medium saucepan over a medium heat and cook the celery and shallot for 3 mins until softened. Add the garlic and fry for another 30 seconds until fragrant.
- Stir in the flour and cook for 1 min. Reduce the heat to low and slowly pour in the milk, whisking until you have a thick sauce. Stir in the stock and simmer for 2 mins until the sauce has thickened slightly again.
- Tip in the fish, vegetables and cooked potatoes, and simmer for 4-5 mins until the veg has defrosted (if frozen) and the fish is cooked through. When the mixture is creamy and coats the back of a spoon, add the lemon zest and juice and up to 50ml water if the chowder is too thick. Season with black pepper, salt and the parsley.
- Pour the chowder into a bowl, top with more black pepper, the extra parsley and serve with crusty bread, if you like.
Nutrition Facts : Calories 432 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 1 milligram of sodium
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