Smoky, Spicy Fish Chowder Recipe
Prep Time:
3 minutes
Cook Time:
1 hour, 37 minutes
Servings:
6 Servings
Ingredients
  • 6 Roma tomatoes
  • 1 pinch plus ¾ teaspoon salt, divided
  • 1 pinch plus ½ teaspoon black pepper, divided
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 1 large bell pepper, chopped
  • ¾ cup white wine
  • 4 cups fish broth
  • ½ pound potatoes, cut into ½-inch cubes
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ pound cod fillet
  • ¼ pound shrimp, peeled and deveined
  • 3 ounces smoked clams
  • 1 6-ounce portion smoked trout or whitefish
Directions
  1. Preheat the oven to 400 F.
  2. Slice the tomatoes in half lengthwise and place them cut side up on a baking sheet lined with aluminum foil. Season them with a pinch of salt and black pepper.
  3. Place the baking sheet in the oven and roast for 60-70 minutes.
  4. Heat the olive oil in a large stockpot on medium heat.
  5. Add the garlic, onion, and bell pepper and saute for 5-7 minutes until softened, stirring occasionally.
  6. Pour in the wine and let simmer rapidly for 1-2 minutes until reduced.
  7. Add the broth, roasted tomatoes, potatoes, smoked paprika, cayenne pepper, ¾ teaspoon salt, and ½ teaspoon black pepper and stir. Bring the liquid to a simmer and let cook for 15 minutes.
  8. Add the cod and simmer for 3 minutes.
  9. Gently stir in the shrimp, smoked clams, and smoked whitefish, and simmer for 3-4 more minutes until the shrimp are opaque and the smoked fish is heated through. Break up the cod and whitefish into small pieces with a fork towards the end.
  10. Remove the pot from the heat, taste and adjust for salt, black pepper, and cayenne pepper, and serve hot topped with optional chopped parsley.