Monday, March 22, 2010

Fish Chowder with Tomatoes

2 medium peppers, chopped (1 red/1 green)
2 medium onions, chopped
2 cloves garlic, crushed
1 tbsp oil
1 can diced tomatoes (28 oz)
½ tsp crushed thyme
¼ tsp Cayenne pepper
2 med. potatoes, cubed
3 cups water
1 cup dry white wine (or water)
250 g pkg Philadelphia cream cheese, cubed
2 lbs fish fillets (haddock or cod)
2 tbsp chopped parsley
½ tsp salt
¼ tsp pepper

Sauté onions, peppers and garlic in oil. Add tomatoes, thyme, cayenne and water and bring to a boil. Add potatoes. Cover and simmer x 10 minutes. Add wine, bring to a boil, reduce heat. Add cream cheese and stir until it melts.Add fish and parsley, simmer covered and cook for 4 minutes (don’t overcook). Stir in salt and pepper.

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