Best 6 Peppery Fish Chowder With Rice Recipes

DISHY FISH CHOWDER

Steps:

• Heat the oil in a large frying pan or wok. Dry the potatoes in kitchen paper and tip into the hot fat. Cook them covered over a medium to high heat for 5 minutes, stirring occasionally, until the potatoes are golden. Add the onion and garlic and cook for 3-4 minutes more on a fairly high heat until the onion is nicely browned.
• Stir in the tomatoes, the tomato purée, thyme and soy sauce, and let it bubble away for a couple of minutes to make a sauce. Stir in the beans and salt and pepper, then sit the fish on top, tucking it into the sauce. Don't stir or the fish will break up. Cover and simmer for 4 minutes, just until the fish is cooked. Serve sprinkled with parsley.

FISH CHOWDER

Steps:

• In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
• Add chicken stock and potatoes; simmer for 10 minutes.
• Add fish, and simmer another 10 minutes.
• Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

EASY FISH CHOWDER N' RICE

Steps:

• Cut cod filet into 1" cubes.
• Heat butter in dutch oven or stock pot. Saute green pepper, celery and onion until soft, 3-5 minutes.
• Add parsley, diced tomatoes and tomato sauce.
• Start rice cooking. While rice is cooking add cod to sauce and simmer. Salt and Pepper to taste.
• Serve over cooked rice.

PEPPERY FISH CHOWDER WITH RICE

Steps:

• Mix all ingredients except fish and parsley in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until rice is tender.
• Stir in fish and parsley.
• Cover and cook on high heat setting 30 to 45 minutes or until fish flakes easily with fork.

QUICK FISH CHOWDER

Steps:

• Place bacon and onion in a 2-quart microwave-safe dish with a lid. Microwave on high, uncovered, until bacon is crisp, 6 to 8 minutes. Stir in bell pepper, celery, and potato; season with salt and pepper. Cover, and microwave on high until celery is crisp-tender, 5 to 7 minutes. Add tomatoes (with their juice) and clam juice; cover, and microwave until liquid is hot, 2 to 3 minutes.
• Season fish with salt and pepper; place in dish on top of vegetables. Cover, and microwave on high until fish is almost cooked through, about 4 minutes. Let stand, covered, 5 minutes to finish cooking. Flake fish with a fork, and add parsley; stir to combine chowder.

CREAMY FISH CHOWDER WITH RED BELL PEPPERS

Steps:

• Cut fish into 1 inch cubes. Set aside.
• Heat butter in large heavy soup pan. Add tomatoes, onions and pepper. cover and simmer 5 minutes over medium to low heat.
• Add fish, wine or water, salt and thyme. Simmer 10 minutes.
• Stir in the paprika and whipping cream. (I add a few drops of hot sauce, too).
• Heat to boiling. Taste and add fresh lemon juice.
• Enjoy!