Red Snapper Chowder Recipe

See Also: Fish and Seafood · Soups

Red Snapper Chowder

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

1/4 cup extra virgin olive oil or butter
1 small onion, finely minced
2-3 cloves garlic, slivered
1-2 ribs celery, finely diced
1-2 small carrots, finely diced
zest of half lemon or orange
1/2 teaspoon herbes de Provence or other favorite dried herbs
1/2 teaspoon fine sea salt
freshly ground peppercorns, to your taste

3 cups hot chicken, fish or herb broth
1/4 cup flour
1 cup milk or half and half, as desired

1/2 to 1 pound fresh fish, such as red snapper or rock cod
paprika
pinches of salt and pepper
drizzle of oilve oil
juice of the half lemon or orange

In heavy bottomed saucepan or saucier, heat oil or butter. Add onion, garlic, celery, carrots, orange peel, herbs, salt and pepper. Cook and stir over medium heat about 10 - 15 minutes or until the vegetables are tender and some are starting to brown a little. Microwave the broth 2-3 minutes to heat. Set aside. Using a roux whisk, quickly blend the flour into the hot vegetables and then add the hot broth followed by the milk or half and half, whisking well. Allow to simmer gently while you cook the fish. Arrange the fish on a microwave safe plate and sprinkle with seasonings, oil, and juice. cover loosely with waxed paper. Microwave on high 2-3 minutes, or until fish flakes easily. Flake the fish, checking for and removing any bones that may be in the fish. Add the fish chunks to the soup along with the juices. Taste and correct seasonings.

Recipe created 2004-01-04.