Lean Fish & Pasta Chowder Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 1 Small, thinly sliced | |
| Carrot | 1 Small, thinly sliced | |
| Parsley | 2 Tablespoon, minced | |
| Tarragon | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Haddock fillets | 6 Ounce, frozen | |
| Clam Juice | 1 Bottle (1l) | |
| Tomato juice | 3/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Pasta | 1/3 Cup (16 tbs), shaped |
Directions
Heat oil in a 2- to 3-quart pan over medium heat.
Add onion, carrot, parsley, tarragon, and pepper; cook, stirring often, until onion is limp (about 7 minutes).
Meanwhile, rinse fish, pat dry, and cut into 1-inch chunks.
Set aside.
Stir clam juice, tomato juice, and water into vegetable mixture.
Increase heat to high and bring mixture to a boil; add pasta, reduce heat, cover, and simmer for 10 minutes.
Add fish, cover, and continue to simmer until fish is just opaque but still moist in center; cut to test (about 5 more minutes).
Ladle soup into 2 bowls and serve immediately.
Add onion, carrot, parsley, tarragon, and pepper; cook, stirring often, until onion is limp (about 7 minutes).
Meanwhile, rinse fish, pat dry, and cut into 1-inch chunks.
Set aside.
Stir clam juice, tomato juice, and water into vegetable mixture.
Increase heat to high and bring mixture to a boil; add pasta, reduce heat, cover, and simmer for 10 minutes.
Add fish, cover, and continue to simmer until fish is just opaque but still moist in center; cut to test (about 5 more minutes).
Ladle soup into 2 bowls and serve immediately.
Chef
