Mediterranean Fish Chowder
Dive into the vibrant flavors of the Mediterranean with this hearty Mediterranean Fish Chowder, a soul-warming dish that's as nourishing as it is delicious. Packed with tender white fish, succulent shrimp, and a medley of fresh vegetables like bell peppers, carrots, and baby potatoes, this seafood chowder is infused with aromatic spices like paprika and cumin for an irresistible depth of flavor. A touch of fresh thyme and a splash of lemon bring bright, herbaceous notes that perfectly complement the rich fish stock base. Ready in just 50 minutes and perfect for six servings, this one-pot masterpiece is a breeze to prepare, making it an excellent option for weeknight dinners or cozy gatherings. Garnished with parsley and served with lemon wedges, this recipe is a savory taste of the Mediterranean designed to brighten any table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 large carrot, diced
- 1 medium red bell pepper, diced
- 14 ounces canned diced tomatoes
- 4 cups fish stock or chicken stock
- 1 pound baby potatoes, quartered
- 1 bay leaf
- 2 fresh thyme sprigs
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound white fish fillets (e.g. cod, haddock, or halibut), cut into bite-sized pieces
- 8 ounces large shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, celery, carrot, and red bell pepper. Cook for another 5 minutes until the vegetables start to soften.
Add the canned diced tomatoes, fish stock, and quartered baby potatoes. Stir to combine.
Toss in the bay leaf and thyme sprigs, and season with paprika, cumin, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are tender.
Add the white fish pieces and shrimp to the pot. Simmer for 5-7 minutes, or until the fish is opaque and the shrimp are pink and cooked through.
Remove the bay leaf and thyme sprigs, then taste and adjust seasoning if needed.
Ladle the chowder into bowls and garnish with chopped fresh parsley.
Serve hot with lemon wedges on the side for a burst of citrusy flavor.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 5261 mg | 229% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 35.0 g | ||
| Protein | 192.7 g | 385% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 737 mg | 57% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 6383 mg | 136% | |
*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.
