French Fish Chowder

Name: French Fish Chowder
Ingredients: 3/4 pound skinless, boneless codfish; 3/4 pound skinless, boneless halibut or red snapper; 3 tablespoons olive oil; 1/2 cup finely chopped onions; 1 cup finely chopped celery; 1 tablespoon finely chopped garlic; 1 cup diced red or green pepper; 2 teaspoons turmeric; 1/4 teaspoon saffron stems (optional); 1 cup dry white wine; 3 cups canned crushed tomatoes; 1 bay leaf; 2 sprigs fresh thyme or 1 teaspoon dried; 1/4 teaspoon dried red pepper flakes; 4 cups fish broth or water; Salt and freshly ground pepper; 1/2 cup orzo; 1/4 cup chopped fresh basil or Italian parsley; Garlic croutons (see recipe)

19 ingredients

8 steps

Ingredients

3/4 pound skinless, boneless codfish
3/4 pound skinless, boneless halibut or red snapper
3 tablespoons olive oil
1/2 cup finely chopped onions
1 cup finely chopped celery
1 tablespoon finely chopped garlic
1 cup diced red or green pepper
2 teaspoons turmeric
1/4 teaspoon saffron stems (optional)
1 cup dry white wine
3 cups canned crushed tomatoes
1 bay leaf
2 sprigs fresh thyme or 1 teaspoon dried
1/4 teaspoon dried red pepper flakes
4 cups fish broth or water
Salt and freshly ground pepper
1/2 cup orzo
1/4 cup chopped fresh basil or Italian parsley
Garlic croutons (see recipe)

Directions

1

Cut the fish into 1-inch cubes.
2

Heat the oil in a large saucepan or kettle, and add the onions, celery, garlic and peppers.
3

Cook, stirring, over medium heat, about 5 minutes.
4

Add turmeric, saffron, wine, tomatoes, bay leaf, thyme, pepper flakes, fish broth or water, salt and pepper.
5

Bring to a boil and simmer for 5 minutes.
6

Add the orzo, stir well and simmer for 7 to 8 minutes or until the orzo is tender.
7

Add the fish, stir, bring to a boil and simmer for 3 minutes.
8

Remove the bay leaf, sprinkle with basil and serve with the garlic croutons.