Mediterranean Fish Chowder With Pasta Or Rice

Course : Chowders
Serves: 4 - 6
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3 tablespoons olive oil
2 large onions -- peeled and chopped
6 cloves garlic
1 1/2 cups dry white wine or imported dry vermouth
1/2 cup water
1/4 cup fresh lemon juice
1/2 teaspoon sugar
2 medium plum tomatoes -- seeded and chopped
1/3 cup sliced pimento stuffed green olives
1/3 cup sliced black olives
1 1/2 pounds firm white-fleshed fish -- such as orange roughy -- red snapper or rock fish, cut into 1-inch chunks
1/4 cup fresh basil leaves -- chopped
1 cup cooked fettuccine broken in thirds before -- for serving
1 cup cooking or rice

Preparation / Directions:

In a medium saucepan, heat olive oil until hot. Saute onions over moderate heat until soft, about 5 minutes. Add garlic and saute 1 minute. Add white wine, water, lemon juice and sugar. Simmer 1 minute. Add tomatoes and olives; simmer 1 minute. (Base may be refrigerated overnight.) Before serving, bring chowder to a simmer. Add fish and basil and simmer, stirring, until cooked through, about 3 minutes. Spoon pasta or rice into soup bowls. Top with chowder. Prep Time: 15 minutes Cook Time: 10 minutes Makes: 4 servings


Nutritional Information:

570 Calories (kcal); 46g Total Fat; (69% calories from fat); 5g Protein; 41g Carbohydrate; 0mg Cholesterol; 413mg Sodium

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