Fix-It-Fast Spicy Fish Chowder
Author: Nancy Baggett
If you omit the cayenne pepper and saffron threads, this recipe will taste like the familiar tomato-based Manhattan-style fish chowder. However, if you add these (especially the saffron), the dish will taste remarkably like bouillabaisse, or other similar rustic fish soups and stews found in the coastal regions of Portugal and Spain. I like the saffron so much, I even set out a little bowl of it so diners can add a few more threads and boost the slightly exotic flavor of the dish even further. Be forewarned though--saffron is frightfully expensive.
Ingredients
  • 2 tablespoons each olive oil and butter
  • 2 to 2½ cups mixed diced veggies, such as onions, celery, and sweet red or green pepper (fresh or frozen, thawed)
  • 2 cups peeled and cubed (1/4-inch) diced boiling potatoes (or 1 cup potatoes and 1 cup fresh or frozen corn kernels
  • 2¾ to 3½ cups reduced-sodium chicken broth
  • 1 teaspoon each dried thyme leaves and dried marjoram leaves
  • ½ teaspoon dried oregano leaves
  • ¼ teaspoon black pepper
  • Generous pinch each cayenne pepper and crumbled saffron threads, or to taste (optional)
  • 1 14½-ounce can diced tomatoes, including juice
  • 1 pound boneless, skinless cod, haddock, halibut, sea bass or other mild, white fish fillets, cut into chunks
  • Salt to taste
  • Parsley for garnish, optional
Instructions
  1. In a very large saucepan or soup pot over medium-high heat, stir together the oil, butter and mixed veggies. Cook, stirring frequently, until the onions are tender and just beginning to brown.
  2. Stir 2¾ cups broth, thyme, marjoram, oregano, black pepper, and cayenne and saffron (if using) into the pot. Bring to a gentle; cook 10 to 15 minutes to finish cooking the vegetables and to blend flavors. Add the tomatoes and fish and cook, gently stirring several times, until the fish pieces are just opaque and cooked through, about 3 minutes longer. Thin the chowder with more broth, as needed. Serve piping hot, garnished with chopped fresh parsley if desired.
Recipe by KitchenLane at http://kitchenlane.com/2008/09/spicy-fish-chowder.html