Sunday

October 22nd, 2017

The Kosher Gourmet

Summer Fish Chowder is prized for its fresh flavor and quick, easy preparation

Bev Bennett

By Bev Bennett

Published July 27, 2016

Summer Fish Chowder is prized for its fresh flavor and quick, easy preparation
Summer and soup belong together --- as long as you're not planning a long-simmering dish that curls the wallpaper.

Chowder is the warm-weather choice. This chunky combination of vegetables, fish and broth is prized for its fresh flavor and quick preparation. And this soup is not only fast and convenient, it's an appealing entree for two because it's so easy to make in smaller amounts.

Start by selecting quick-cooking vegetables, such as tomatoes, corn, celery and shallots. To speed the dish along, you may substitute frozen corn kernels for fresh. For every ear of corn use a half-cup of frozen kernels.

Next, switch to fresh herbs from dried. Fresh basil delivers robust flavor instantly.

And for centerpiece, bring in the fish.

If you can't find fresh cod or halibut sold by the fillet, opt for frozen fish. Select a brand that's packaged as individually wrapped fillets; remove one piece of fish and store the remainder in the freezer.

If you forgot to thaw the fish before dinner, use a sharp knife on a non-slip surface and cut the frozen fillet into bite-size pieces. Add to the simmering broth, allowing about two to three minutes more cooking time.

Round out Summer Fish Chowder with crusty whole-grain bread and melon drizzled with Port.

SUMMER FISH CHOWDER

MAKES 2 servings.
PREPARATION TIME: 10 minutes
COOKING TIME: 12 minutes

  • 2 medium tomatoes

  • 2 small ears corn, shucked

  • 1 tablespoon olive oil

  • 1 large celery rib, chopped

  • 1 large shallot, finely chopped

  • 1 (6-ounce) cod or halibut fillet, cut into bite-size pieces

  • 1 1/2 cups (vegan) chicken broth

  • 1/4 cup finely chopped fresh basil

  • 1/8 teaspoon pepper

  • Salt to taste

Make an X in the bottom of tomatoes. Place in pot of boiling water for 30 seconds. Remove and slip off tomato skins. Core, seed and coarsely chop tomatoes. Set aside.

Using a paring knife, cut kernels off corn.

Heat oil in large pot. Add corn, celery and shallot. Cook over medium-high heat for 5 minutes or until tender. Add halibut. Cook for 1 minute per side. Add tomatoes and broth. Bring to a simmer. Stir in basil and pepper.

Simmer for 5 minutes or until fish is cooked through and chowder is aromatic. Season with salt to taste.

Each serving (without added salt) has 275 calories; 9 grams total fat; 23 grams protein; 26 grams carbohydrates; 38 milligrams cholesterol; 670 milligrams sodium and 5 grams dietary fiber.

Comment by clicking here.

Bev Bennett is the author of, among others, "30 Minute Meals for Dummies."

Columnists

Toons

Lifestyles