HERB VEGGIE FISH CHOWDER
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
8 oz chorizo, casings removed
1 onion, chopped
2 carrots, peeled, chopped
4 cloves garlic, sliced
3 potatoes, peeled, chopped
15 oz can diced tomatoes
4 cups vegetable stock
4 fish fillets
Chopped parsley
1 tsp olive oil
In a pot, heat oil. Add chorizo, cook 6 min. Transfer to a plate. Add onion, carrot, and garlic to pot. Cook until vegetables soften. Add potatoes, tomatoes, and stock, boil, then simmer until potatoes are tender. Stir in chorizo. Nestle fish fillets in soup, simmer until fillets are opaque and flaky. Divide chowder among bowls, top with parsley. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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