Fish Chowder
A comforting and creamy fish chowder that makes use of expired fish stock while ensuring food safety.
15
Prep Time (min)
40
Cook Time (min)
55
Total Time (min)
4
Servings
Ingredients
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 2 potatoes, peeled and diced
- 2 cups expired fish stock
- 1 cup milk
- 1 pound white fish fillets, cut into bite-sized pieces
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Difficulty:Medium
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
In a large pot, melt the butter over medium heat.
2
Add the onion, celery, and carrots. Cook until the vegetables are tender, about 5 minutes.
3
Add the potatoes and cook for another 5 minutes.
4
Pour in the expired fish stock and bring to a boil. Reduce heat and simmer for 15 minutes or until the potatoes are cooked through.
5
Using a blender or immersion blender, puree half of the soup until smooth. Return the pureed soup to the pot.
6
Stir in the milk and season with salt and pepper to taste.
7
Add the fish fillets to the pot and cook for 5-7 minutes or until the fish is cooked through.
8
Serve hot, garnished with chopped fresh parsley.