This is a great way to incorporate fish into your diet. It stretches it out and makes a more filling dish, so that hungry bellies get satisfied (fish is quite a ‘light’ meal). Plus, the fish-finicky may eat it better in a soup with potatoes and carrots than all by itself (unless of course, you have the sort of fastidious eaters that “must” have each thing separate on their plate, in which case soup, stew, or even spaghetti sauce is a challenge, in and of itself!)

fishchowder

Fish Chowder

1/4 cup butter (can reduce by half)
1/2 cup chopped onion
1/2 cup chopped celery (can omit)
1/2 cup sliced or diced carrots (can increase)
2 cups diced potatoes (can increase up to 3 cups)
1 tsp. salt
1/2 tsp pepper, or to taste
other seasoning, if desired (eg. steak spice)
1 lb. fish fillets, cubed (frozen or fresh. If using frozen, allow to thaw a bit before cooking, and allow a little more time to cook).
2 cups evaporated milk or cream (can substitute milk; you may thicken with a bit of flour if you like, though it’s fine without. Just make sure to shake flour with cold milk first, before adding to soup)

Melt butter in pan. Saute onion and celery til transparent. Add carrots, potatoes and seasoning. Cover vegetables with hot water and bring to a boil (Use hot or boiling water to speed up process). Simmer for 10-15 minutes, until vegetables are tender. Add fish and simmer for 5 minutes until fish is cooked (will no longer be transparent and will flake easily). Add milk, cream or evaporated milk and heat through (don’t boil). Serve. Good with fresh biscuits or bread.