Smoked-Swordfish Chowder
Nutrition
Calories: 351.86 kcalCarbohydrates: 38.31 gProtein: 31.42 gFat: 8.68 gSaturated Fat: 2.11 gCholesterol: 45.64 mgSodium: 616.36 mgFiber: 5.07 gVitamin A: 25.4325 IUCalcium: 42.07 mgIron: 2.24 mg
Ingredients
- 1 lb SWORDFISH
- Salt optional
- Freshly ground black pepper
- 2 tsp olive oil
- 2 oz Canadian bacon finely diced (about 1/3 cup)
- 2 cups finely chopped onion
- 6 cups fish broth
- 1-1/2 lbs all-purpose potatoes peeled and cut into 1/2-inch dice
- 1 cup diced red bell pepper
- 2 cups cooked corn kernels
- 1/4 tsp freshly ground black pepper or to taste
- 1/4 cup chopped cilantro or fresh parsley for garnish
Instructions
- Sprinkle the swordfish lightly with the salt (if desired) and pepper. Place the swordfish on the rack of a stovetop smoker into which wood chips have been placed, and, following the manufacturer's instructions, smoke the fish for about 12 minutes.
- Remove the fish from the smoker, and place it on a cutting board. Remove any skin from the fish, and cut the fish into 1/3-inch dice. Put the fish aside.
- Briefly heat the olive oil in a Dutch oven or a 3-quart or 4-quart saucepan. Add the Canadian bacon and onion, and sauté the ingredients over low heat for 15 minutes or until the onion begins to turn golden.
- Add the broth, and bring the mixture to a boil. Reduce the heat, and simmer the ingredients for 5 minutes.
- Add the potatoes, bring the mixture back to a boil, then reduce the heat, and simmer the ingredients for 8 minutes.
- Add the red bell pepper, corn, and the reserved fish, bring the mixture to a boil, reduce the heat, and simmer the ingredients 3 minutes longer.
- Season the soup with the ground pepper, and serve it piping hot, garnished with the cilantro or parsley.