Fish Chowder
from Whole Foods
yield 8 servings category Soup
cuisine Pescatarian
ingredients
three celery stalks, diced (plus leaves for garnish)
1 cherry-red bell pepper, chopped small
1 modest yellowish onion, diced
ii Tbsp extra-virgin olive oil
1 C vegetable stock
1/4 C quinoa flour
half dozen C organic unsweetened apparently soymilk
half dozen medium cherry-red potatoes ( ,1 1/4 lbs) cubed
1 Tbsp finely chopped fresh thyme
1 tsp body of body of water salt
1/4 tsp fresh dry reason pepper
12 oz wild-caught white fish (mahi mahi, monkfish, etc) cutting into 1" pieces
1 C yellowish corn (fresh or frozen)
1/4 C finely chopped fresh flat-leaf parsley
directions
1. Heat petroleum inwards large pot over medium-high heat. Add vegetables as well as cook, stirring occasionally, until golden brownish (6 - 8 minutes).
2. Add stock as well as cook, scraping upward whatever browned bits until reduced yesteryear 2/3 ( ,2 minutes).
3. Add flour as well as cook, stirring oftentimes (1 minute). Then whisk inwards soymilk.
4. Stir inwards potatoes, thyme, tabular array salt as well as pepper as well as select to a boil. Then trim back oestrus to medium-low, partially encompass as well as simmer until fragment, thickened as well as potatoes are well-nigh tender ( ,7 minutes).
5. Stir inwards fish as well as corn thence ready until fish is cooked through (6 - 8 minutes).
6. Stir inwards parsley as well as serve, garnishing amongst celelry leaves.
Give this recipe a endeavour as well as permit me know how yous similar it.
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