Fish Chowder

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 4 cups fish stock
• 2 medium potatoes, diced
• 1 cup canned diced tomatoes
• 1 pound white fish, cut into chunks
• 1 cup unsweetened almond milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, sauté until softened.
2. 2 Add garlic and cook for another minute.
3. 3 Pour in fish stock and potatoes, bring to a simmer.
4. 4 Add diced tomatoes and thyme, season with salt and pepper.
5. 5 Once potatoes are tender, gently add fish chunks and cook until just opaque.
6. 6 Stir in almond milk, heating through without boiling.
7. 7 Serve hot, garnished with parsley.

Nutrition

Tips

• Use any white fish fillets you have on hand.
• For a richer flavor, use fish stock made from scratch or a high-quality store-bought version.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of almond milk if needed.

Serving Suggestions

• Serve with crusty bread or oyster crackers.
• A side of a fresh green salad complements this hearty chowder well.

FAQ