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Ingredients
| whitefish: 1 lb |
| carrots: 2 |
| sugar snap peas: 4 oz |
| olive oil: 1 tsp |
| soup - vegetable broth: 14 oz |
| water: 2 cups |
| unsalted butter: 4 oz |
Veggie fish chowder
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Season fish lightly with pepper. In 4-quart Dutch oven cook fish, carrots, and peas in hot oil over medium-high heat for 3 minutes.
2. Add broth and water; bring to boiling. Reduce heat. Simmer, covered, for 3 minutes or until fish flakes when tested with a fork.
3. Place mashed potatoes in small bowl. Carefully remove 1-1/4 cups hot broth from Dutch oven; stir broth into potatoes (mixture will be thick).
4. Divide mashed potato mixture among four bowls. Break fish in bite-size pieces. Ladle hot fish and vegetable mixture over potatoes. Season to taste with salt and pepper. Serve with Parmesan cheese. Makes 4 servings