Italian Fish Chowder

Yields4 ServingsPrep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins

1 Package frozen perch or cod fillets

½ cup Chopped onion

½ cup Chopped celery

2 tbsp Olive oil

1 Clove garlic, crushed

½ cup Dry white wine

14 1/2 oz. can stewed tomatoes

1 cup Clam juice

1 ½ cups Chicken stock

1 oz Vermicelli

1 tsp Salt

¼ tsp Pepper

½ tsp Dried basil leaves

8 oz can sweet corn kernels or frozen

Grated parmigiano reggiano cheese

1 lb Vermicelli pasta

In a 4 quart saucepan, saute onions and celery in olive oil until soft

Add garlic, wine , tomatoes, clam juice, and chicken stock

Bring to a simmer

Cut fish in 1 inch pieces

Add to saucepan along with vermicelli broken in 2 inch lengths, salt, pepper, and basil leaves.

Cover and simmer gently 5 minutes.
5 Minutes

Add corn and cook an additional 2 mins
2 Minutes

Serve with parmigiano reggiano cheese.

Nutrition Facts

Servings 0

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