Vegetarian Fish Chowder Recipes
VEGETARIAN FISH CHOWDER
This could be the base for a crab or shrimp chowder, but it tastes very good and has an excellent mouth feel without any fish in it. Prep time will be less if you use a food processor.
Provided by GuyBig
Categories Vegetable
Time 4h
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Put margarine in Dutch oven atop stove and heat up.
- Add onions and fry until translucent.
- Add garlic and paprika.
- Add celery, fennel, and leeks.
- When vegetables are starting to wilt, add 2 quarts stock.
- Add can of tomatoes.
- When boiling, taste and add in the Old Bay.
- Slowly add 2 cups of grits to simmering stew.
- Stir for about 5 minutes so grits do not clump.
- Add olives and liquid from can after grits are cooked through.
Nutrition Facts : Calories 128.8, Fat 5.1, SaturatedFat 0.9, Sodium 200.5, Carbohydrate 19.6, Fiber 3, Sugar 2.4, Protein 2.4
VEGETABLE FISH CHOWDER
Another wonderful recipe from Canadian Living. This reheats really well and tastes even better the next day.
Provided by Irmgard
Categories Chowders
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, melt the butter over medium heat.
- Fry the onion, carrot, potatoes, garlic, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
- Sprinkle with the flour and cook, stirring, for 1 minute.
- Add the chicken stock and bring to a boil.
- Reduce the heat, cover, and simmer until the potatoes are tender, about 10 minutes.
- Add the milk, corn and fish.
- Heat until steaming and the fish flakes easily when tested, about 5 minutes.
- Add the parsley.
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- Heat oil in a large pot or dutch oven over medium heat. Saute bacon, onion and potatoes for 10 minutes, stirring frequently.
- Add broth and lay fish on top of potatoes in pot. (Don’t worry about cutting it up. It will flake apart when cooked)
- Add the Old Bay, salt and pepper. Bring the mixture to a boil, reduce heat to medium, cover and cook until fish and potatoes are cooked through, about 10 minutes. Use a spatula to break the fish into chunks.
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- Heat the olive oil over medium heat in a large stock pot. As the olive oil starts to shine, add in the carrots, celery, and onions. You should hear a sizzle indicating the oil is up to temperature.
- Use a wooden spoon to stir the vegetables in the olive oil every minute or so. Allow the vegetables to saute without browning, until the onions start to become soft and translucent. The carrots and celery will still be more on the vibrant and stiff side. This should take about 10 minutes.
- Add the potatoes to the pot and give a good stir. Allow them to mingle for just two minutes before adding in the liquid (stock and water).
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