{
  "id": "CAT01-R32",
  "slug": "cat01-r32-keys-style-tomato-fish-chowder",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r32-keys-style-tomato-fish-chowder.html",
  "title": "Keys-Style Tomato Fish Chowder",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 20,
  "cook_time_minutes": 40,
  "total_time_minutes": 60,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "fish",
  "vegetarian": false,
  "allergens": [
    "fish"
  ],
  "ingredients": [
    "2 tablespoons olive oil",
    "1 onion, chopped",
    "2 celery ribs, chopped",
    "1 green bell pepper, chopped",
    "3 garlic cloves, minced",
    "1 pound potatoes, peeled and cut into 1/2-inch cubes",
    "28 ounces canned crushed tomatoes",
    "4 cups seafood or vegetable broth",
    "1 teaspoon dried thyme",
    "1 dried bay leaf",
    "1 teaspoon hot sauce",
    "1.5 pounds firm white fish fillets such as grouper or snapper, cut into 1-inch chunks",
    "1 teaspoon salt",
    "1/2 teaspoon black pepper"
  ],
  "directions": [
    "Rinse and scrub the vegetables under running water, then chop. Cut the fish on a separate board used only for raw seafood and refrigerate until needed.",
    "Heat the oil in a large pot over medium heat. Add the onion, celery, and bell pepper and cook 6 to 8 minutes until soft. Add the garlic and cook 1 minute.",
    "Stir in the potatoes, tomatoes, broth, thyme, bay leaf, hot sauce, salt, and black pepper.",
    "Bring to a boil, then lower the heat and simmer uncovered 20 minutes until the potatoes are tender.",
    "Add the fish chunks and simmer gently 5 to 7 minutes without stirring hard, until the fish is opaque and flakes easily. Fish should reach 145°F.",
    "Remove the bay leaf, taste, and add more hot sauce or salt if you like. Ladle into bowls.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F), dividing them into shallow containers so they cool quickly."
  ],
  "food_safety": "Simmer the fish until it reaches 145°F or is opaque and flakes easily. Cut raw fish on a separate board and wash it before using it for vegetables. Rinse and scrub all vegetables under running water.",
  "skill_taught": "Simmering a soup base first and adding fish at the end so it stays in tender chunks.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}