The essence of this dish is the sweet flavor of fresh fish. Select whatever fish looks best that day. Try to choose a fairly firm fish such as tilapia. There is no flour in this chowder making it very light and allowing the fresh ingredients to stand out.
FISH CHOWDER
Yield 2 servings. Recipe by Linda Gassenheimer
Olive oil spray
2 ounces smoked, lean ham, cut into strips (about 1/2 cup)*
2 cups fresh diced onion
1 cup fresh diced celery
1 pound rinsed and drained canned potatoes (about 3 cups)
1 cup low-sodium V-8 juice**
1 cup water
3/4 pound tilapia or mahi-mahi
1/2 tablespoon dried thyme
1 teaspoon dried tarragon
2 tablespoons half and half
1 teaspoon olive oil
Salt and black pepper
Heat a medium-size saucepan over medium-high heat and spray with olive oil spray. Add ham, onion and celery. Saute 3 minutes, stirring occasionally. Cut potatoes in half and add to sauce pan with V-8 juice and water. Cover with a lid and simmer 3 minutes. While potatoes cook, rinse fish, pat dry and cut into 2-inch pieces. Reduce heat to medium and add fish, thyme and tarragon. Simmer,(do not boil) covered, 3 minutes. Remove from heat and add half and half, olive oil, salt and pepper to taste.
Per serving: 486 calories, 95 calories from fat, 10.6 total fat, 3.4 g saturated fat, 5.1 g monounsaturated fat, 103 mg cholesterol, 470 mg sodium, 53.8 g carbohydrate, 9.7 g dietary fiber, 13.3. g sugars, 46.3 g protein
