Thursday, March 10, 2011
30 Minute Fish & Veggie Chowder
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.