Creole Fish Chowder

Name: Creole Fish Chowder
Ingredients: 1 tablespoon olive oil; 1/2 cup chopped onion; 1/2 cup sliced celery; 1 teaspoon chili powder (to taste); 1 (1 lb) can stewed tomatoes; 1 cup water; 1 teaspoon salt; 1 teaspoon sugar; 1/2 teaspoon Worcestershire sauce; 1 (12 ounce) package frozen fish fillets (cod, sole, haddock, or whiting); snipped parsley (optional)

11 ingredients

6 steps

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup sliced celery
1 teaspoon chili powder (to taste)
1 (1 lb) can stewed tomatoes
1 cup water
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1 (12 ounce) package frozen fish fillets (cod, sole, haddock, or whiting)
snipped parsley (optional)

Directions

1

Heat the olive oil in a saucepan.
2

Add the onion, celery and chili powder, and saute lightly about 8-10 minutes.
3

Stir in the tomatoes through worcestershire sauce.
4

Bring to a boil and add the frozen fish.
5

Let the soup simmer--separating the fish as it thaws--for about 15 minutes or until the fish flakes easily.
6

Sprinkle with parsley.