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One-Pot French Chowder

(1 Votes)
45 Min

Here's a hearty fish chowder that's a lot like French bouillabaisse but much less complicated. Of course, everyone else will think it's so difficult. Well, they'll think it must be ... but we'll know better.

What You'll Need

  • 1/4 cup vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 cup coarsely chopped celery
  • 1/4 cup coarsely chopped fresh parsley
  • 2 cans (29 ounces each) tomato sauce
  • 2 cups dry white wine
  • 2 cans (10-3/4 ounces each) chicken broth
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 1/4 teaspoon turmeric (optional)
  • 3 pounds white-fleshed fish fillets (such as cod or haddock), cut into 2-inch chunks

What to Do

  1. Heat the oil in a Dutch oven. Add the onion, garlic, celery, and parsley, and sauté for about 10 minutes, until softened. Add the tomato sauce, white wine, chicken broth, thyme, sage, and turmeric.

  2. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Add the fish and simmer for 10 to 15 minutes more.


Enjoy with crusty French bread, a green salad, and some cheese and you've got a whole meal.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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Keep looking, not even close, where is the Lobster, Scallops, Shrimp and the mussells ? also might want to replace chicken broth with clam juice and add some fennel or even fennel seed oh and don't use tomatoe sauce instead use crushed tomatoes or diced tomatoes and I like using at least three types of white flaky fish preferably cold water, and also a pinch of safferon


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