Mediterranean-Style Fish Chowder
From: Hope, Chicoutimi, Quebec, Canada
Comments: Almost a whole meal in itself!
When I am out of clam juice, I use tomato clam juice; I also sometimes add a can of small clams, and use any white fish when cod is not available.
Servings: 4
IngredientsPreparation
  • 1 tablespoon [15 mL] vegetable oil
  • 2 large onions, chopped
  • 1 3/4 cups [440 mL] chicken broth
  • 1 [19-ounce / 540-mL] can stewed tomatoes
  • 1 cup [250 mL] clam juice
  • 1 teaspoon [5 mL] basil
  • 1/2 teaspoon [2.5 mL] salt
  • 1/2 teaspoon [2.5 mL] fennel seeds
  • 1/8 teaspoon [0.5 mL] black pepper
  • 1/8 teaspoon [0.5 mL] crushed chiles
  • 1 cup [250 mL] water
  • 2 tablespoons [30 g] unsalted butter
  • 1/4 cup [35 g] flour
  • 1 pound [454 g] cod, skinned, boned then cut into bite size pieces
  • 1 tablespoon [15 mL] freshly squeezed lemon juice
  • 8 to 10 stoned ripe olives, sliced
  • 2 tablespoons [30 mL] freshly chopped parsley [optional]
  • Into a large casserole, heat oil over medium-low heat.
  • Soften chopped onions, stirring for approximately 3 minutes.
  • Pour in chicken broth and mix in stewed tomatoes, clam juice, basil, salt, fennel seeds, black pepper, crushed chiles and water.
  • Bring to a boil; lower heat, cover and leave to simmer for approximately 15 minutes.
  • Meanwhile, melt unsalted butter into a small frypan.
  • Mix in flour until smooth.
  • Cook over low heat, stirring often for approximately 5 minutes, until golden brown.
  • Leave to cool slightly; mix approximately 1 cup [250 mL] of hot broth into flour mixture, whipping until smooth.
  • Pour into casserole, into remaining broth.
  • Bring to a boil, stirring.
  • Mix in cod pieces, fresh lemon juice and ripe olive slices.
  • Cook over low heat for 5 to 10 minutes, until fish can easily be broken-up with a fork.
  • To serve, laddle soup into 4 individual soup bowls.
  • Serve, garnished with freshly chopped parsley if desired.