One of the reasons Fall is my favorite season is that the cooler temperatures are ideal for cooking comfort food like stew, chili, and soup. I know I’m not the only one who feels that way, either. Some of the best recipes that use fish are soups and since I was planning on making some soup this weekend and wanted to share the recipe with you, along with another one I’ve made in the past.




Fish Chowder

2 lbs cod, diced into small cubes

4 cups diced potatoes

4 cups chicken stock

1 stalk celery, chopped

4 mushrooms, sliced

2 cups chopped onion

1 cup clam juice

½ cup all-purpose flour

2 cans evaporated milk (12 oz)

Salt/pepper to taste

2 tbsp butter


1.   Melt the butter in a large pot over medium heat. Then sauté the onions, celery, and mushrooms in the melted butter until tender.

2.   Add the chicken stock and potatoes and allow to simmer for around 10 minutes.

3.   Add the fish and let simmer for another 10 minutes.

4.   In a separate bowl, mix together flour and calm juice until smooth and then stir into soup. Add salt and pepper to taste.

5.   Remove from heat and stir in evaporated milk, then serve.


Spiced Up Fish Soup

½ lb cod, cubed

½ cup shrimp

½ onion, chopped

1 clove garlic, minced

1 ½ cups chicken broth

1 ½ cup diced tomatoes, peeled

½ green bell pepper, chopped

¾ cup plain nonfat yogurt

1 tbsp chili powder

1 can green chile peppers, chopped (4 oz)

1 tsp ground cumin


1.   Over medium heat, add the onions to a large saucepan and sauté for 5 minutes. Add the garlic and chili powder and sauté for another few minutes.

2.   Add the chicken broth, chile peppers, and cumin and stir well before brining mixture to a boil. Once boiling, reduce the heat to low and allow it to simmer for roughly 20 minutes.

3.   Return heat to medium and add the tomatoes, bell peppers, shrimp, and cod. Return to a boil and reduce heat to low, covering for another 5 minutes.

4.   Finally, gradually stir in the yogurt until it is heated through, then serve.