Do you have any foods that you’ve always avoided because you thought they sounded weird/gross, or some external influence caused you to have negative connotations towards a particular food? For today’s soup, we had both of those. Fish Chowder!
You see, there are two reasons why we’ve taken so long to make a fish soup:
Reason #1: It’s fish soup. For some reason “fish soup” always sounded very unappealing to the both of us.
Reason #2: Does anyone else remember the scene in the movie The Devil Wears Prada, where Stanley Tucci’s character (Nigel) is behind Ann Hathaway’s character (Andy) in the lunch line, and she goes to take the chowder, and Nigel says “Chowder – the first ingredient in cellulite!” (or something along those lines). Well, as ridiculous as it sounds, everytime I see chowder, I hear Nigel’s voice inside my head saying that line, and I just can’t have the soup!
Now our hang-up with Fish Soup we got over in first year when it was the only non-greasy option in our caf one day. Of course, we discovered that fish soup was quite delicious! It was the chowder part that took us much longer to look past. Of course, that line in the movie is not totally off the mark! While not all chowder soups are made equal, many are made with high-fat creams and other hefty ingredients that make it not a very healthy option (see the difference between New England Clam Chowder and Manhattan Clam Chowder). However, like Brit and I have said time and time again, much of the time foods that are unhealthy actually have lots of potential to be very healthy – it’s all in how you prepare it!
So we bring you our healthy Fish Chowder – made with pollock, red potatoes, onions, carrots, peas, corn, red peppers, lots of kale, and low-fat milk.
Full of nutrients, full of flavour, and not the first ingredient in cellulite!
Healthy Fish Chowder
Prep time: 10min
Cook time: 20min
3 small fillet of Polluck (or any white fish), cut into bite-sized peices
2 tsp olive oil
1/2 c. chopped onion
1 large clove garlic, minced
1 medium red potato, diced
1/2 c. celery, chopped
1/3 c. red pepper, chopped
1/2 c. frozen vegetables (our mix had carrots, corn, peas, lima beans, and green beans)
2 c. chopped Kale
2 c. low-sodium vegetable stock
1/2 c. low fat milk of choice
salt and pepper to taste
Heat oil in a medium sized pot over medium-high heat. Toss on onions, garlic and potato and saute for five minutes, or until the onions are translucent and potatoes are beginning to soften. Add fish and remaining vegetables and cook for another 3-4 minutes, or until fish is cooked. Pour in vegetable stock and put the fennel stocks on top (do not stir the fennel in, just place them on top and press them so they are soaking in the broth). Bring to a boil, then reduce heat and simmer for 10 min. In the last two minutes of simmering, remove the fennel from the pot and stir in the milk. Season with salt and pepper according to preference.
Pour into separate bowls and enjoy!
What are some reasons why you haven’t tried certain foods?