One Pan Tomato Bean Fish Chowder Recipes

ONE-PAN TOMATO & BEAN FISH CHOWDER

One-Pan Tomato & Bean Fish Chowder image

Soffritto, also called a mirepoix, is a classic base of finely chopped onion, carrot and celery that is the starting point of so many recipes. These days, you don't need superb knife skills as you can buy it pre-chopped from the supermarket.

Provided by Donal Skehan

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
500 grams (1 pound 2 ounces) sofrito mix or vegetable soup mix
One 600-milliliter jar (2 1/2 cups) passata
500 milliliters (2 cups) vegetable stock
Four 150-gram (5-ounce) haddock fillets
One 400-gram (14-ounce) can cannellini beans, drained and rinsed
Large handful of basil leaves

Steps:

Heat the oil in a deep saucepan and gently fry the soffritto or vegetable mix for 5 minutes over a medium heat until softened. Add the passata and vegetable stock to the pan and bring to a steady simmer.
Add the haddock and beans, cover and simmer for 4 to 5 minutes until the fish is cooked through and starting to break into chunks. Scatter with basil leaves and serve.

BOSTON FISH CHOWDER

Boston Fish Chowder image

Provided by Marian Burros

Categories dinner, quick, one pot, soups and stews, main course

Time 28m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1/4 pound diced country bacon or salt pork
2 large onions, peeled and diced
2 bay leaves
1 teaspoon chopped fresh thyme
6 unpeeled new potatoes, cut in 3/4- to 1-inch dice
3 cups strong fish stock (frozen fish stock is available in many supermarkets)
2 cups heavy cream
2 pounds pollock, haddock or cod, bones and skin removed
Salt and freshly ground pepper to taste

Steps:

In a large pot fry the bacon or salt pork for 5 minutes. Drain off some of the fat, then add onions, bay leaves and thyme.
When onions are translucent, add potatoes and fish stock; simmer until potatoes are tender, 12 to 15 minutes.
Add cream and whole fillets of fish, and simmer 2 to 3 minutes. Season with salt and pepper.
Ladle into soup plates, trying not to break up the fish. Chowder is traditionally served with cream biscuits or common crackers.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 702 milligrams, Sugar 3 grams, TransFat 0 grams

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