Recipe: Hearty Vegetable Seafood Chowder

Hearty Vegetable Seafood Chowder

1 tbsp olive oil
1 cup frozen chopped onions
2 cloves garlic, minced
1/2 cup frozen red and green bell pepper, finely chopped
1 lb. frozen cod, haddock, or other white fish, thawed
1 can (28 oz) low sodium crushed tomatoes in puree
1 box (10 oz) frozen mixed vegetables (corn, peas, carrots, green beans)
1 bay leaf
1 tsp dried parsley, or 1 tbsp. minced fresh parsley
1/2 tsp ground celery seed
salt and pepper to taste
4 oz frozen shelled shrimp (optional)
8 slices French bread, toasted
1 tbsp olive oil
1 tsp garlic powder

In a 3-quart saucepan, heat oil over medium-high heat. Add onion, garlic and bell peppers; saute until tender.

Remove any skin and bone from fish; cut into one-inch cubes. Add to pan, reduce heat to medium and cook, stirring gently, until fish is opaque.

Add crushed tomatoes and all canning liquids, frozen mixed vegetables, bay leaf and seasonings. (Frozen shrimp may be added at this point if desired.) Reduce heat, cover pan and cook until vegetables are soft, about 10 minutes.

Brush toasted French bread with olive oil and dust with garlic powder. Place one slice of bread in each bowl. Ladle hot stew into bowls over French bread. Serve immediately.

Makes 8 (1 cup) servings
Source: Frozen Vegetable Council