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Fish Chowder


Soups and Salads


Recipe from Ciao Italia Family Classics


In this fish chowder, haddock stands as the star. Ladling out this delicacy always brings me great satisfaction, because it can be made in less than 30 minutes but looks like it took some time. Quality is key, so buy the freshest fish. That means the fish looks plump and does not smell of ammonia.

Number of Servings

Serves 8


3 tablespoons olive oil
1/4 pound pancetta, diced
1 medium red onion, peeled and diced
1 clove garlic, minced
1 teaspoon hot-red pepper flakes or hot-red pepper paste
1 1/2 pounds fresh haddock (no head), skinned and cut into 1-inch pieces
1 pound spinach, washed and drained with stems discarded and leaves shredded
1¾ cups homemade chicken broth or one can light chicken broth (14 1/2 ounces)
1 can low-fat evaporated milk (12 ounces)
1 cup fresh or frozen peas
1/3 cup minced fresh thyme or basil
Salt, to taste

Preparation - Directions

1. Heat the oil in a soup pot over medium-high heat and cook the pancetta until it begins to brown. Stir in the onions and cook until the onions soften. Stir in the garlic and red pepper flakes or paste, and continue cooking until the garlic softens.

2. Lower the heat to medium and add the haddock. Stir gently for a few minutes.

3. Add the spinach, chicken broth and evaporated milk. Bring the mixture to a gentle boil and then reduce the heat to simmer. The fish and spinach will cook in less than 5 minutes. As soon as the fish is opaque (white in color), add the peas. Cover and cook 1 minute.

4. Remove from heat. Stir in the thyme and basil. Add salt to taste and serve very hot with crusty ciabatta bread drizzled with a good extra-virgin olive oil.