“A nice hearty hot soup, great for lunch on a chilly day. Unlike a lot of fish chowder recipes, it contains no potatoes, so it's a good choice if you're trying to go light on starchy carbohydrates. Use more chili powder if you like. May be served with crackers.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a saucepan.
  2. Add the onion, celery and chili powder, and sauté lightly about 8-10 minutes.
  3. Stir in the tomatoes through worcestershire sauce.
  4. Bring to a boil and add the frozen fish.
  5. Let the soup simmer--separating the fish as it thaws--for about 15 minutes or until the fish flakes easily.
  6. Sprinkle with parsley.

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