BeingJewish.org - Jewish Cooking Expert

Italian Fish Chowder (dairy)
serves 4

2 tablespoons vegetable oil
1 (10 ounce) package frozen mixed vegetables
1/2 onion, thinly sliced
3 cups boiling water
1 cup frozen cheese tortellini
3/4 pound fish fillet (cod, haddock, tilapia) cut in 1-inch chunks
1/2 teaspoon Italian seasoning
1/2-3/4 cup light cream or milk
salt and pepper to taste
2 tablespoons chopped parsley

Heat the oil in a medium saucepan over high heat. Add the frozen vegetables, onion and tortellini. Saute until vegetables are beginning to thaw, 2-3 minutes. Pour the water over Add the fish and seasoning. Return to boil. Cook, covered for 10 minutes or until fish and tortellini are cooked. Stir in the cream or milk. Season to taste with salt and pepper. Reheat . Do not allow to boil. If too thick, add a little more milk for desired consistency.

approx. nutrients per serving: calories – 320 protein – 29g carbohydrates – 24g

fat – 12g cholesterol – 102mg sodium – 199mg

This recipe from the article Sharing Comfort: Sit-Down Dinners

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.