Thursday, March 10, 2011

30 Minute Fish & Veggie Chowder

I love soup - anytime of the day, breakfast included!  This recipe isn't the fanciest but its dead easy and most importantly delicious.  Using mostly staples, this soup is easy to pull of any night of the week!  Frozen white fish is inexpensive, healthy and easy to keep in the freezer. Even if you do forget to take the fish out of the freezer before you leave for work - this recipe can still be cooked in around 30 minutes!







1 onion, peeled and diced
2 carrots, peeled and cut into rounds
2 celery stalks, sliced
2 cloves garlic, minced
2 Yukon Gold potatoes, cubed (peeled or unpeeled)
2 cups of broccoli florets (fresh or frozen)
5 cups water
1 Package sole about 400g, cut into bite sized pieces.
1 Tbsp butter
1 tsp dry thyme, 1 tsp fresh ground pepper, 1 tsp sea salt.
1 cup of milk (whatever you have on hand 2% - 35%)

Place a medium sized soup pot over medium high heat.
Add butter and let melt.  Add onion, carrots, celery and garlic and saute for 6 minutes.
Add potatoes, broccoli and cover with water, bring to a simmer and cook until potatoes are tender.
Add fish, salt and pepper, cook for another 8 minutes until fish is cooked through (this will depend on whether the fish is thawed or straight out of the freezer)
Add in milk, turn of heat and serve.

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