Keys-Style Tomato Fish Chowder
This chowder has a tomato broth instead of cream, with potatoes, peppers, and chunks of white fish. A little hot sauce and thyme give it warmth. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
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.
Allergens: fish
Equipment
- large pot or Dutch oven
- wooden spoon
- knife
- cutting board
- ladle
Ingredients (for 4 servings)
- 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
1. 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.
2. 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.
3. Stir in the potatoes, tomatoes, broth, thyme, bay leaf, hot sauce, salt, and black pepper.
4. Bring to a boil, then lower the heat and simmer uncovered 20 minutes until the potatoes are tender.
5. 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.
6. Remove the bay leaf, taste, and add more hot sauce or salt if you like. Ladle into bowls.
7. Chill leftovers within 2 hours (1 hour if the room is above 90°F), dividing them into shallow containers so they cool quickly.
Skill taught
Simmering a soup base first and adding fish at the end so it stays in tender chunks.
Affordable substitution
Use frozen pollock, swai, or tilapia fillets thawed in the refrigerator overnight.
Optional variation
Stir in a squeeze of fresh lime juice just before serving.
Leftovers & storage
Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.
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