Mexican-Style Fish Chowder

Name: Mexican-Style Fish Chowder
Ingredients: 3 assorted fresh chilies such as poblano (sometimes mistakenly called pasilla), New Mexico, Anaheim, or 2 red bell peppers, roasted, peeled, seeded, and finely chopped; 3 assorted fresh chilies such as poblano (sometimes mistakenly called pasilla), New Mexico, Anaheim, or 2 red bell peppers, roasted, peeled, seeded, and finely chopped; 4 garlic cloves, chopped; 1 medium-size onion, chopped; juice of 2 limes; 4 medium-size tomatoes, peeled, seeded, and chopped, or 2 cups canned, seeded and drained; 2 Jalapeño chilies, halved lengthwise, seeded, and finely chopped; 2 Jalapeño chilies, halved lengthwise, seeded, and finely chopped; 5 pounds round fish such as sea bass or red snapper, filleted, heads and bones reserved; 5 pounds round fish such as sea bass or red snapper, filleted, heads and bones reserved; salt and pepper; salt and pepper; 2 tablespoons finely chopped cilantro leaves; ½ cup heavy cream; lime wedges; tortilla chips; cayenne pepper (optional); sour cream

Preparation info

Makes
8
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I made this soup one afternoon when I was craving the flavors of Mexican chilies, tomatoes, and garlic and at the same time wanted fish.

In some parts of the country it’s difficult to find a large selection of chilies to play around with, so feel free to change this recipe, substituting chilies and adding more or less of any of the ingredients to taste. If worse comes to worst, you can use red bell peppers, roasted and peeled, and then give the soup the necessary wallop with cayenne

Ingredients

Starter
Soup
Pescatarian

Ingredients

Method