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Pineapple Fish Chowder

 

37

Yield

8

servings

Prep

10

min

Cook

30

min

Ready

45

min

Trans-fat Free, Low Carb
 

Ingredients

1 ½ pounds fish
¼ cup vegetable oil
2 each garlic cloves
minced
½ cup onions
minced
2 quarts water
*
1 teaspoon orange zest
grated
1 each bay leaves
*
½ teaspoon hot chili peppers
dried, ground
*
¼ teaspoon star anise
*
¼ teaspoon saffron threads
*
3 tablespoons sherry
dry
1 pound shrimp
raw, shelled, deveined and cut in half
2 tablespoons cornstarch
2 tablespoons soy sauce, tamari
1 can pineapple
crushed, drained
*

Directions

Remove the skin of the fish and cut into bite-sized pieces.

Heat the oil in a saucepan; sauté the garlic and onions 10 minutes.

Stir in the water, orange rind, bay leaf, chili peppers, anise, saffron, and sherry.

Bring to a boil and add the fish.

Cook over medium heat for ten minutes Add the shrimp and cook over low heat 10 minutes.

Mix the cornstarch with the soy sauce and a little water to make a smooth paste and stir into the soup until thickened.

Add the pineapple and cook 5 minutes longer.

Taste for seasoning. Discard the bay leaf.

Serve with boiled rice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 23434% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 182mg 61%
Sodium 499mg 21%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 65g
Vitamin A 5% Vitamin C 5%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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