experiencelifemag.com Print › | Back › Tomato-Basil Fish Chowder Serves four April 2008  2 tbs. olive oil  2 stalks celery, coarsely chopped  1 onion, coarsely chopped  1 carrot, peeled and coarsely chopped  1 medium green bell pepper, chopped  1 jalapeño pepper, finely chopped  2 cloves garlic, mashed  5 to 6 large ripe tomatoes, peeled, cored and chopped (or one 12-ounce can of diced tomatoes)  3 to 4 cups chicken broth (depends on how juicy your tomatoes are)  Salt and pepper  A splash of balsamic vinegar  3 fish fillets (try walleye, crappie, salmon or trout), about 8 ounces each, deboned and cut into 1-inch squares  A big handful of fresh basil, washed and chopped  Croutons (see Web Extra!) In a large, heavy soup kettle, heat the olive oil and add the celery, onion, carrot, peppers and garlic. Cook over medium heat, covered, for about 10 minutes, stirring occasionally. Add tomatoes, broth, salt, pepper and vinegar. Cook over medium heat another 15 minutes. Add the fish and simmer gently for eight to 10 minutes, so the fish is cooked but not falling apart. Divide the basil into four bowls. Ladle the fish soup over the basil and garnish with croutons. Recipe excerpted from Cooking Freshwater Fish: 50 Contemporary Approaches to Classic Recipes by Chef Lucia Watson (In-Fisherman, 2006).

Tomato-Basil Fish Chowder

Serves four

•  2 tbs. olive oil
•  2 stalks celery, coarsely chopped
•  1 onion, coarsely chopped
•  1 carrot, peeled and coarsely chopped
•  1 medium green bell pepper, chopped
•  1 jalapeño pepper, finely chopped
•  2 cloves garlic, mashed
•  5 to 6 large ripe tomatoes, peeled, cored and chopped (or one 12-ounce can of diced tomatoes)
•  3 to 4 cups chicken broth (depends on how juicy your tomatoes are)
•  Salt and pepper
•  A splash of balsamic vinegar
•  3 fish fillets (try walleye, crappie, salmon or trout), about 8 ounces each, deboned and cut into 1-inch squares
•  A big handful of fresh basil, washed and chopped
•  Croutons (see Web Extra!)

In a large, heavy soup kettle, heat the olive oil and add the celery, onion, carrot, peppers and garlic. Cook over medium heat, covered, for about 10 minutes, stirring occasionally.

Add tomatoes, broth, salt, pepper and vinegar. Cook over medium heat another 15 minutes.

Add the fish and simmer gently for eight to 10 minutes, so the fish is cooked but not falling apart.

Divide the basil into four bowls. Ladle the fish soup over the basil and garnish with croutons.

Recipe excerpted from Cooking Freshwater Fish: 50 Contemporary Approaches to Classic Recipes by Chef Lucia Watson (In-Fisherman, 2006).

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