Creamy Fish Chowder With Red Bell Peppers
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 1 lb haddock or 1 lb perch
- 3 tablespoons butter
- 3 medium tomatoes, each cut into 8 wedges
- 2 medium onions, coarsely chopped
- 1 red pepper, thinly sliced, you can also use green
- 1 cup dry white wine or 1 cup water
- 1 teaspoon salt
- 1 teaspoon dried thyme leaves
- 1 teaspoon paprika
- 1 cup whipping cream
- fresh lemon juice
directions
- Cut fish into 1 inch cubes. Set aside.
- Heat butter in large heavy soup pan. Add tomatoes, onions and pepper. cover and simmer 5 minutes over medium to low heat.
- Add fish, wine or water, salt and thyme. Simmer 10 minutes.
- Stir in the paprika and whipping cream. (I add a few drops of hot sauce, too).
- Heat to boiling. Taste and add fresh lemon juice.
- Enjoy!
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Reviews
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Manhattan-style chowders are reputedly illegal in Maine; not being a New Englander by birth, I privately relish them, but DH is a dyed-in-wool New Englander. This is a great compromise -- the smoothness of cream, but peppers and tomatoes to give it punch! I thought it might not have enough liquid, since it only calls for a cup each of wine and whipping cream, but between the fish and the veggies there was plenty. Will makes this again -- and again and again and again....
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