Caribbean Fish Chowder
- SERVES
- 8
- COOK TIME
- 20 Min
Did you know that the ADA recommends two to three servings of fish per week, in order to obtain enough Omega-3 fatty acids? You can find Omega-3 fatty acids in albacore tuna, herring, mackerel, rainbow trout, sardines, salmon, and more. So get creative and make fish all different ways, starting with this yummy Caribbean Fish Chowder!
What You'll Need
- 1 teaspoon canola oil
- 2 rib celery, chopped
- 2 medium carrots, chopped
- 1 large onion, chopped
- 2 (14-1/2-ounce) cans diced tomatoes, undrained
- 2 (14-ounce) cans reduced-sodium ready-to-use chicken broth*
- 1 teaspoon dried thyme*
- 1/4 teaspoon black pepper
- 1 pound white-fleshed fish, fresh or frozen, cut into 1-inch chunks
What to Do
- In a soup pot, heat the oil over medium heat. Add the celery, carrots, and onion, and sauté for 10 to 12 minutes, or until the vegetables are tender, stirring frequently.
- Add the tomatoes, chicken broth, thyme, and pepper, and bring to a boil.
- Add the fish, reduce the heat to low, cover, and simmer for 8 to 10 minutes, or until the fish flakes easily with a fork. Ladle soup into bowls, and serve.
Notes
*To make this a gluten-free recipe, use gluten-free chicken broth, and seasoning with no added starch from a gluten-containing source.