Mediterranean Fish Chowder
- 1 of 3 Saute the onion in the oil in a large pot over medium-low heat until softened, about 3 minutes. Add the chicken broth, tomatoes, clam juice, basil, salt, fennel seeds, black pepper, red-pepper flakes and the 1 cup water. Bring to boiling. Lower the heat; cover and simmer for about 15 minutes.
- 2 of 3 Meanwhile, melt butter in small skillet. Stir in flour until smooth. Cook over low heat, stirring often, until flour is browned, for about 5 minutes. Cool slightly.
- 3 of 3 Stir about 1 cup of the soup into flour mixture until smooth. Stir into soup in pot. Bring to boiling, stirring constantly. Add fish, lemon juice and olives. Cook gently, uncovered, for 5 to 10 minutes or until fish is cooked through. Garnish with parsley if you wish. Makes 4 servings.
Servings Per Recipe: 4