This recipe is a nod to my work as a fishing guide. The meal doesn’t call for a lot of fish. So, it’s a great recipe if you happen to catch a small amount that isn’t enough for a fish fry. It’s my hope that generations from now, my great-great niece and nephews will still be making my (Aunt Pat’s) veggie-fish chowder. Makes 4 servings.
15 ounces seafood broth or water 28 ounces diced tomatoes 15 ounces tomato sauce ½ cup chopped onion ½ cup chopped bell pepper ½ cup chopped celery Salt to taste Pepper to taste Garlic to taste Cajun seasonings to taste (optional) 1 bay leaf 1½ pounds frozen veggies (I use whatever I have left over – carrots, beans, corn, peas, potatoes, etc.) 1½ pounds northern pike, cut into chunks (or any firm, white fish)
1. Combine all ingredients except frozen veggies and fish into a large kettle.
2. Cover and simmer for 15 minutes over medium-low heat.
3. Add frozen veggies. Cover and simmer for 15 more minutes.