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BASS - Spring Fish Chowder
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 1 tablespoon | olive oil |
| 1 medium | yellow onion, diced |
| 2 cloves | garlic, minced |
| 1 large | potato washed, cut into 1/2-inch cubes |
| 1 large | sweet potato washed, cut into 1/2-inch cubes |
| 1 | red bell pepper, cored and diced |
| 1/2 teaspoon | ground cumin |
| Pinch | cayenne |
| 1 1/2 quarts | fat-free half-and-half |
| Zest of 1/2 | lemon |
| 1 pound | white fish, cut into bite-size pieces |
| 3 | scallions, sliced |
| Salt | |
| ground black pepper |
1. In a large pot over medium-high, heat the olive oil. Add the onion and garlic and cook until softened and just beginning to brown, about 7 to 8 minutes.
2. Add the potato, sweet potato, red pepper, cumin, cayenne and half-and-half. Bring to a simmer and cook until the potato is tender, about 7 minutes. Add the lemon zest and fish, then cook for 4 minutes, or until the fish is cooked through. Stir in the scallions and season with salt and pepper.
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