Tomato Fish Chowder with Fresh Herbs & Lime
It’s starting to get cold outside and my vegetable garden bounty is nearing its end for the season…that’s when I know it’s time to make Tomato Fish Chowder with Fresh Herbs and Lime. This soup is great to make when you have an abundance of late-season garden tomatoes that need to be used or if you’re just in the mood for some tasty fish chowder with fresh herbs and a bit of unexpected zing. This chowder is light and delicious compared to the more commonly known and heavier, cream-based chowders. So put on an extra layer, embrace the crisp air, and enjoy a bowl of Tomato Fish Chowder with Fresh Herbs and Lime!
Jump to RecipeIngredients for Chowder Base
Wash and dry approx. 3 medium-sized tomatoes. Finely chop the shallots, garlic, lemongrass, and chile.
Coarsely chop tomatoes (seeds can be removed if desired) and set aside.
Heat oil in a medium pot over medium heat. Add shallots, garlic, lemongrass, and chile and cook, stirring occasionally, until soft but before they have browned, about 4-5 minutes and then add chopped tomatoes. Smash and stir, until tomatoes have burst and fallen apart and mixture is slightly thickened, about 5 minutes.
Fish Preparation
While tomatoes are cooking, cut fish into 1 1/2″-2″ pieces as shown above.
Poaching Fish in Tomato Chowder
Once tomatoes have burst and thickened add 5 cups of cold water to the pot and bring to a boil. Then reduce heat to medium-low until broth is at a simmer. Carefully add fish to pot; season lightly with salt. Poach (cook) until fish is opaque and cooked through, about 4 minutes.
Chowder Flavor Boosters
While fish is cooking, prepare the finishing flavor boosters for the chowder; fresh lime juice, fish sauce, and a mixture of fresh herbs (coarsely chopped dill, flat leaf parsley, cilantro, and/or basil).
Tomato Fish Chowder with Fresh Herbs & Lime
Once fish is poached, add fresh lime juice and fish sauce (if using). Then ladle chowder into bowls and garnish with herbs, if desired.
Tomato Fish Chowder with Fresh Herbs and Lime
Ingredients
- 3 tablespoons vegetable oil
- 2 medium shallots finely chopped (approx. 1/4 cup)
- 4 garlic cloves finely chopped
- 2 lemongrass stalks bottom third only, tough outer layers removed, finely chopped (or 1 tablespoon lemon zest)
- 1 red or green chile (more or less depending on your spice tolerance) jalapeno, serrano, or shishito, finely chopped
- 3 medium-sized red tomatoes* about 1 lb., coarsely chopped, seeds can be removed if desired
- 5 cups cold water
- 1-1¼ lb. skinlessboneless cod, haddock, or halibut cut into 1½-2"" pieces
- kosher salt
- 2 tablespoons fresh lime juice approx. 1 lime
- 1 tablespoon or more fish sauce optional
- ⅓ cup coarsely chopped dill, flat leaf parsley, cilantro, and/or basil optional
Instructions
- Heat oil in a medium pot over medium heat. Add shallots, garlic, lemongrass, and chile and cook, stirring occasionally, until aromatics start to soften but before they have browned, about 4-5 minutes.
- Add tomatoes and cook, smashing and stirring, until tomatoes have burst and fallen apart and mixture is slightly thickened, about 5 minutes.
- Pour 5 cups cold water into pot and bring to a boil. Then reduce heat to medium-low so broth is at a simmer.
- Carefully add fish to pot; season lightly with salt. Cook until fish is opaque and cooked through, about 4 minutes.
- Remove chowder from heat. Add lime juice and fish sauce. Give a stir and taste. Season with more salt and/or fish sauce if needed.
- Ladle chowder into bowls and garnish with herbs, if desired.
Notes
Recipe is from Bon Appetit.
If you like this recipe, you may also like these GFchow recipes. Mom’s Gazpacho Soup, Clams with Tomato Broth and Gluten Free Spaghetti, and Thai Red Curry Noodle Soup.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
So so good and really quick to make. Actually super filling and low calorie too! Great interplay of flavors and textures. Can’t wait to try another recipe. Thanks Chef Michelle!
Thank YOU Meg…I love the feedback! I hadn’t thought of the “low calorie” angle but you’re right :-)!!