Tomato hake chowder

By admin
03 July 2012

6 fresh or frozen skinless hake fillets

5 ml (1 t) chilli powder

10 ml (2 t) oil

1 onion, sliced

2 red peppers, diced

2 jalapeno peppers, sliced

410 g (1 can) Mexican style tomatoes

250 ml (1 c) chicken stock

salt and pepper

30 ml (2 T) parsley, chopped

Sprinkle the hake with chilli powder and salt and pepper.

Cover and refrigerate.

Heat the oil in a saucepan to medium heat and sauté the onion, peppers and jalapenos for 3 minutes or until the onions are translucent.

Add the tomatoes and stock.

Bring to the boil, stirring occasionally, then remove from the heat.

Season with salt and pepper, stir in the parsley and gently fold in the hake.

Cover the pan for 10 minutes to cook the hake.

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