French Fish Chowder

Ingredients

• ¾ pound skinless, boneless codfish
• ¾ pound skinless, boneless halibut or red snapper
• 3 tablespoons olive oil
• ½ cup finely chopped onions
• 1 cup finely chopped celery
• 1 tablespoon finely chopped garlic
• 1 cup diced red or green pepper
• 2 teaspoons turmeric
• ¼ teaspoon saffron stems (optional)
• 1 cup dry white wine
• 3 cups canned crushed tomatoes
• 1 bay leaf
• 2 sprigs fresh thyme or 1 teaspoon dried
• ¼ teaspoon dried red pepper flakes
• 4 cups fish broth or water
• Salt and freshly ground pepper
• ½ cup orzo
• ¼ cup chopped fresh basil or Italian parsley
• Garlic croutons (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    436 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 41 grams protein; 78 milligrams cholesterol; 1228 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Cut the fish into 1-inch cubes.
2. Heat the oil in a large saucepan or kettle, and add the onions, celery, garlic and peppers. Cook, stirring, over medium heat, about 5 minutes. Add turmeric, saffron, wine, tomatoes, bay leaf, thyme, pepper flakes, fish broth or water, salt and pepper. Bring to a boil and simmer for 5 minutes.
3. Add the orzo, stir well and simmer for 7 to 8 minutes or until the orzo is tender.
4. Add the fish, stir, bring to a boil and simmer for 3 minutes. Remove the bay leaf, sprinkle with basil and serve with the garlic croutons.

About 30 minutes