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Adi’s Fish Chowder


  • 2 Potatoes – cut in one-inch pieces
  • 2 Carrots – cut in one-inch pieces
  • 2 pounds Cod or Scrod filets rinsed
  • 1 lemon sliced for baking
  • 1 medium onion sliced
  • 2 Tbs Earth or Smart Balance
  • 2 Tbs flour
  • 2 Cups soy or rice milk
  • Salt and pepper to taste
  • Garnish: Sliced lemon & Parsley


  1. Heat oven to 350 degrees.
  2. Boil the potatoes, carrots in a soup pot.
  3. Place the fish filets in a shallow dish, with lemon slices on top. Bake until done (flaky) about 15 minutes
  4. Sauté the sliced onions
  5. Make a roux with the Earth Balance, flour salt and pepper. On low to medium heat slowly stir in 2 cups of soymilk to the roux.
  6. Break up the baked fish and add fish with the baking juices to the soymilk mixture.
  7. Add carrots, potatoes and sautéed onions to the soup.
  8. Salt and pepper to taste.
  9. Garnish with parsley and sliced lemons.

 Enjoy it!