Creamy Fish Chowder with Red Bell Peppers
Dive into a bowl of comfort with this Creamy Fish Chowder with Red Bell Peppers, a hearty and flavorful dish that's perfect for cozy dinners. This delightful recipe combines tender chunks of white fish—like cod, haddock, or tilapia—with a velvety broth infused with the sweetness of red bell peppers, the earthiness of diced potatoes, and aromatic herbs. A touch of heavy cream adds richness, while a splash of paprika—optional but recommended—brings a subtle smoky depth. With finely sautéed onions, celery, and garlic forming the base, every spoonful is packed with warmth and goodness. Ready in just 50 minutes, this chowder is ideal for weeknight meals or special gatherings, especially when paired with crusty bread for dipping. Savor this creamy, comforting bowl of seafood bliss!
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Recipe Information
Ingredients
- 500 grams white fish fillets (cod, haddock, or tilapia)
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 large red bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups fish stock or chicken broth
- 2 medium russet potatoes, peeled and diced
- 1 bay leaf
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional)
Instructions
Rinse the fish fillets under cold water and pat them dry. Cut the fish into bite-sized chunks and set aside.
In a large pot over medium heat, melt the butter with the olive oil. Add the diced onion, red bell pepper, and celery. Sauté for 5 minutes until the vegetables soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly, to toast the flour.
Slowly pour in the fish stock or chicken broth, stirring continuously to avoid lumps. Bring the mixture to a gentle boil.
Add the diced potatoes and bay leaf to the pot. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Add the fish chunks to the pot, along with the salt, black pepper, and paprika (if using). Simmer gently for 5-7 minutes, or until the fish is cooked through and flakes easily.
Stir in the heavy cream and let it heat through for 2-3 minutes. Taste the chowder and adjust the seasoning if needed.
Discard the bay leaf before serving. Ladle the chowder into bowls and garnish with fresh chopped parsley.
Serve hot with crusty bread or crackers on the side for a complete and satisfying meal.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1552 mg | 67% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.1 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1200 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
