This soup was easy to make and smelled wonderful while stewing. When I first ate it, I thought it had too much fennel and made a mental note to use less next time. Meanwhile, my husband thought there was too much rosemary (I would've preferred to use basil if I could've gotten fresh), and I have to admit we didn't actually measure the rosemary, but we weren't too far off from 4T. It was still great though, just strongly herbiferized. The good news, however, is that the soup was perfect the next day, just what I'd hoped for. I honestly think it compares to the celebrated name-sake chowder served in one of Ann Arbor's more swanky restaurants.
This was really very good! I like all cooks made a few changes however. I didn't use fennel see but instead used anise seed because it is essentially the same thing but can be purchased for much cheaper in the Mexican food isle. I also used a can of clams in place of one of the bottles of juice (again for financial reasons). I added the juice from the can and added the minced clams 2 minutes before serving. I also used sun dried tomatos packed in oil because I couldn't find the other kind at my home supermarket. Finally I added the zest of one mandarin orange at the same time as the other spices. This really added a lot to this delicious stew. My husband was really impressed =).
This soup was very easy to prepare and delicious. Pulling from items I had on hand I used sun-dried tomatoes in oil chopped fine and I did not puree them in the blender. I did not have a green pepper so I used 1 diced red pepper and 2 finely diced jalapenos. I also used canned fire-roasted diced tomatoes 1 t of dried rosemary and 1 T of dried thyme with fresh tilapia. This stew was excellent and is now in my regular rotation. My husband gives this a four because he doesn't care for olives. The sissy.
This was delicious full of flavor and fairly quick and easy considering the somewhat long list of ingredients. The only change I made was to omit the beans. Others have commented that the fennel was too strong but I thought it significantly improved the flavor without being overpowering. This is a definite keeper.
Wonderful recipe. We tried this because we had some leftover tuna crab shrimp and oysters from a night we made our own sushi. We put it all in and pretty much followed the recipe only leaving out the fennel and olives which we did not have on hand. Came out great. I imagine any combination of fish would work fine in this dish. Cheers!
This was delicious! I couldn't find a can of navy beans so I used a different type of white bean instead and it turned out great! thanks for sharing.
I made this for my wife followed directions and it was not good at all. Save your time & money!!!
This was very good but too much fennel. I would try 1/2 the next time. I also substituted 1 tsp of dried herbs for each tbl of of fresh.
I had to tweak this recipe as I most always do because I try to work with what I have on hand (so as to not let anything end up being unused and forgotten for too long and left to waste)... We didn't have any bell peppers (shame) so I substituted about 1/3 of a bag of peas instead. I also had only one bottle of clam juice. I had no fresh herbs to put in but I just used Herbs de Provence and that's just as good as anything. I had about half a cup of Moroccan oil-cured olives so I used those... I didn't have any beans and I used canned tuna but nevertheless despite all that it still turned out fantastic. I added the juice of a lemon too of course and some spice (probably Cholula cayenne and/or curry but I forget).
