Soup dishes are like warm hugs inside. It both nourishes the body and soul. The key to good soup dishes is to cook it low and slow. Low heat cooking ensures the integrity of the vegetables is still present after cooking and slow cooking marries all that goodness from the vegetables, spices, and the protein you are adding. For this dish, I used fish and spot prawns for a healthier version, but you can definitely use any kind of protein you fancy. Happy eating!
Italian Fish Chowder
Ingredients:
3-4 pieces bacon diced
1/4 onion minced
2 cloves garlic minced
3 celery stalks diced
1 orange bell pepper diced
5 red potatoes diced
1/4 cup of white wine
salt to taste
pepper to taste
pinch of red pepper flakes
1 1/2 tsp. granulated beef bouillon
4 cups of homemade spot prawn shells stock or use store-bought clam juice
1 lb. of pollock cuts and halibut cuts
8-10 pieces of shelled spot prawns
1 tsp. of sugar to balance the acidity of crushed tomatoes
14 oz of crushed tomatoes-I used the Cento brand
1 tsp. of tomato paste
½ tsp. of dried thyme
½ tsp. of dried oregano
2 tbsp. of fresh flat-leaf parsley
Topping:
Parmesan cheese (optional)
flat-leaf parsley
Steps:
1. In medium heat, render bacon pieces in a pot.
2. Add onions, stir, and cook 1-2 minutes.
3. Add the garlic and cook 1 more minute.
4. Add the celery and bell pepper and cook for 2 minutes.
5. Add the red potatoes and white wine.
6. Simmer until white wine is reduced to about half. About 4-5 minutes.
7. Once wine liquid is reduced, add the crushed tomatoes, tomato paste, and the prawn stock. Scrape bottom of pan for any bacon bits and pieces. Let it reach a simmer.
8. Add the fresh parsley once simmering, stir, and season with a little bit of salt.
9. Add the red pepper flakes, dried thyme, and oregano. Stir pot.
10. Add the granulated beef bouillon. Stir, taste, and simmer for another 5 minutes.
11. I added a teaspoon of sugar to offset the acidity of the tomatoes.
12. Check to see if potatoes are done by poking potatoes with a barbecue stick. It is ok it if is not done at this point.
13. Add pollock cuts and halibut and let reach to simmer. This takes about 7 minutes. Longer if fish is added frozen.
14. Check to see if fish is done. Simmer some more if not.
15. Add the spot prawns and simmer for another 3 minutes. Longer if added frozen.
16. Enjoy this dish with crusty bread or garlic bread. We enjoyed ours with garlic bread. Happy eating!
