This Recipe Provided by Carolina® Rice

Coastal Chowder

3 years ago

2 Tbs. butter
1 medium onion, chopped
1 clove garlic, minced
¼ cup gluten free, all-purpose flour
1 (28 oz.) can crushed tomatoes
2 Tbs. curry powder
1 tsp ground turmeric
¼ tsp ground allspice
4 cups fish stock
1 (5 oz.) package Carolina® Saffron Yellow Rice Mix
1 ½ lbs. white fish, cut into 1-inch pieces
1 cup heavy cream
Salt and ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Melt butter in a large saucepan over medium heat. Add onion and cook 4 minutes. Add garlic and cook 1 minute. Do not allow to brown. Whisk in flour and stir constantly for 2 minutes. Stir in tomatoes, curry, turmeric, allspice and fish stock. Bring to a boil, stirring occasionally. Add the rice mix. Reduce heat to low and simmer uncovered, 15 minutes. Add fish and simmer 5 more minutes. Stir in cream and season with salt and pepper to taste. Serve garnished with parsley. (Yield: 10, 1 cup servings)

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