In the Kitchen

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57 weeks ago I posted the above photo on Instagram of one of my favorite soup, promising to share the recipe soon. Since today is the first day of fall, I thought today would be the perfect day. I’ve been making this soup for nearly 15 years now as it is super easy and super delicious. Plus, it has a pretty high wow factor.

French Fish Chowder

*slightly modified from New York Times recipe

  • 1 lb. cod fillets
  • 3 Tbs olive oil
  • 1/2 cup finely chopped onion {1 medium onion}
  • 1 cup chopped celery {usually about 3 stalks}
  • 1 cup diced red pepper {1 red pepper}
  • 1 Tbs. minced garlic
  • 2 tsp. turmeric {an Indian spice with cancer fighting power}
  • 1 cup dry white wine
  • 1 28 oz. can crushed tomatoes
  • 1 bay leaf
  • 2 sprigs of thyme
  • 1/4 tsp. red pepper flakes
  • 4 cups of broth {fish, vegetable or chicken}
  • 1/2 cup orzo

Directions

  1. Cut fish into 1-inch cubes.
  2. Heat oil in large saucepan {I use my dutch over} and add onions, celery, red pepper and garlic and cook over medium heat for about 5 minutes. Stir occasionally.
  3. Add turmeric, wine, tomatoes, bay leaf, thyme, pepper flakes, broth, and season a little with salt and pepper. Bring to a boil and simmer for 5 minutes.
  4. Add the orzo, stir well and simmer for about 8 minutes.
  5. Add in the fish and return soup to a boil. Remember to remove the bay leaf.

I like to finish the soup with about a tablespoon of cream and a dash of curry powder. I serve with grilled french bread rubbed with olive oil and garlic. I think the soup tastes better with a little time to rest so I tend to make the base ahead of time and just bring to a boil a few minutes before serving and then add the fish.

Give it a try and let me know what you think!

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