The Sweet Onion Source
Sweet Onion Fish Chowder

onion soup recipeThe debate over the merits of creamy New England and tomato-based Manhattan clam chowders will probably continue forever. For those who enjoy a tomato broth, always or occasionally, here's a new variation on the New York City-style, made with tender white fish and Italian sausage.

bullet042 hot or sweet Italian sausages, casings removed
bullet042 teaspoons olive oil
bullet042 Oso Sweet onions (about 1 1/4 pounds), quartered, then thinly sliced
bullet041 pound russet potatoes, peeled, cut into 1/4-inch dice
bullet043 bottles (8 ounces each) clam juice
bullet041 can (14 1/2 ounces) diced tomatoes with juice
bullet042 cups water
bullet041 tablespoon chopped fresh thyme or 1 teaspoon dried leaf thyme
bullet041 1/2 pounds firm white fish, such as cod or haddock, boned and
skinned, cut into 1/2-inch dice
bullet041/2 cup (lightly packed) chopped fresh Italian flat-leaf parsley
bullet041 teaspoon salt, or to taste
bullet041/2 teaspoon freshly ground pepper, or to taste

In a large soup pot, cook sausage in oil, stirring frequently to break into bite-size pieces, until sausage just begins to brown, about 5 minutes. Stir in the onions; cook until soft, about 5 minutes. Add potatoes, clam juice, diced tomatoes with juice, water, and thyme. Bring to a boil over high heat; then reduce heat to medium and cook, stirring occasionally, until potatoes are just tender, about 10 minutes. Reduce heat to low; stir in fish. Cook until fish is just firm and opaque, about 5 minutes. Stir in parsley. Season with salt and pepper to taste.

Yield: Makes about 10 cups

©Oso Sweet Onions