Mediterranean Fish Chowder

Dive into the vibrant flavors of the Mediterranean with this hearty Mediterranean Fish Chowder, a soul-warming dish that's as nourishing as it is delicious. Packed with tender white fish, succulent shrimp, and a medley of fresh vegetables like bell peppers, carrots, and baby potatoes, this seafood chowder is infused with aromatic spices like paprika and cumin for an irresistible depth of flavor. A touch of fresh thyme and a splash of lemon bring bright, herbaceous notes that perfectly complement the rich fish stock base. Ready in just 50 minutes and perfect for six servings, this one-pot masterpiece is a breeze to prepare, making it an excellent option for weeknight dinners or cozy gatherings. Garnished with parsley and served with lemon wedges, this recipe is a savory taste of the Mediterranean designed to brighten any table.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 celery stalks, diced
• 1 large carrot, diced
• 1 medium red bell pepper, diced
• 14 ounces canned diced tomatoes
• 4 cups fish stock or chicken stock
• 1 pound baby potatoes, quartered
• 1 bay leaf
• 2 fresh thyme sprigs
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 pound white fish fillets (e.g. cod, haddock, or halibut), cut into bite-sized pieces
• 8 ounces large shrimp, peeled and deveined
• 2 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges (for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic, celery, carrot, and red bell pepper. Cook for another 5 minutes until the vegetables start to soften.

Step 4

Add the canned diced tomatoes, fish stock, and quartered baby potatoes. Stir to combine.

Step 5

Toss in the bay leaf and thyme sprigs, and season with paprika, cumin, salt, and black pepper.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are tender.

Step 7

Add the white fish pieces and shrimp to the pot. Simmer for 5-7 minutes, or until the fish is opaque and the shrimp are pink and cooked through.

Step 8

Remove the bay leaf and thyme sprigs, then taste and adjust seasoning if needed.

Step 9

Ladle the chowder into bowls and garnish with chopped fresh parsley.

Step 10

Serve hot with lemon wedges on the side for a burst of citrusy flavor.

Nutrition Facts

Serving size	3120.8 grams (3120.8g)

Amount per serving	% Daily Value*
Calories	1770

Total Fat 51.90g	67%
Saturated Fat 9.70g	49%
Polyunsaturated Fat 6.10g
Cholesterol 703mg	234%
Sodium 5261mg	229%
Total Carbohydrate 137.40g	50%
Dietary Fiber 30.70g	110%
Total Sugars 35.00g
Protein 192.70g	385%

Vitamin D 907IU	4536%
Calcium 737mg	57%
Iron 14mg	76%
Potassium 6383mg	136%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 43.1%

Carbs: 30.7%