When it’s cold outside, it’s time for soup! This light fish chowder is smooth and deliciously creamy without the dairy! The chunks of lean white fish makes this a hearty meal!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1/4 cup celery, chopped
- 1 large Sweet potato, cubed
- 1/4 cup sulfate-free white wine optional
- 1 quart fish stock or vegetable stock *see note
- dash red pepper flakes
- 1 pound firm white fish (cod, haddock, halibut) cut into 1-inch chunks
- 1/2 cup cashews soaked 4 to 6 hours
- 1 Tbsp. lemon juice
- salt and pepper to taste
- 2 Tbsp fresh parsley, chopped
Ingredients
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Instructions
- Heat oil in large pot. Add onion, garlic, and celery. Saute until softened about 5 minutes. Add sweet potatoes. Stir to combine. Add white wine. Then add 3 cups of stock and red pepper.
- Bring to a boil, reduce heat to low and simmer, covered, 10 minutes till sweet potatoes are softened.
- Drain cashews and place in a high-speed blender or food processor with remaining 1 cup of stock. Puree until smooth. Add to pot and return to a simmer.
- Add fish and cook 5 minutes until cooked through. Add lemon juice, parsley, and season to taste with salt and pepper. Enjoy!
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*Fish stock is quick and easy. You can get fish bones from your local seafood store. They’ll usually give them to you for free. Try this simple fish stock recipe from the Food Network: http://www.foodnetwork.com/recipes/quick-fish-stock-recipe-1915795
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Erin Sands is a Certified Culinary Nutrition Expert whose focus is on using food and nutrition to build health and reverse disease.
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Thanks Erin for this recipe. It sounds good. I hope to try it soon. love, Ann