Baked Mediterranean Fish Chowder
Who needs clams when you've got tilapia?
- 1½ lb tilapia or other mild fish
- 4 to 6 small red potatoes, quartered
- 1 red onion, peeled, cut in ½-inch rings and then quartered
- 2 cloves of garlic, minced
- 1 28-oz can of chopped tomatoes with liquid
- 1 ⅓ cups water
- ⅔ cups white wine
- Salt and pepper
- 1 tsp oregano
- 1 tsp thyme
- 4 bay leaves
Preheat the oven to 350 degrees.
Place the cut potatoes in a microwave-safe dish, add ¼ inch of water and microwave for 2 to 3 minutes, just enough to soften.
Cut the fish into 2- to 3-inch pieces and place in a single layer in a large, ovenproof casserole dish.
Add the potatoes and onions around the fish and pour the tomatoes (with liquid), water and wine over the fish and vegetables.
Season with the salt, pepper, oregano, thyme and bay leaves and cover tightly with aluminum foil.
Bake at 350 degrees for 45 minutes. Remove the foil and bake for an additional 10 minutes.
Remove the bay leaves before serving.
Submit!
