1 pound of Fish Fillets (in bite-sized cubes) 1 Carrot (diced) ½ of a medium sized Onion 2 stalks of Celery (thin slices) ½ pound of Cauliflower Flowerets (Phool Gobhi) 4 tsp. of Thickener (non-starch) 2/3 cup of Heavy Cream Salt (to taste) Black Pepper (Pisi Kaali Mirch) (fresh ground - to taste) 1 tbsp. Olive Oil or Butter (Makhan) 1 ¼ quarts of Fish Stock or Water with Fish Soup Powder Preheat oven to 325°F, and line a large baking pan with oiled foil. Cook the carrots, celery, and onion in olive oil or butter until they start to soften. Place fish stock in a large saucepan. Add all vegetables and and simmer until vegetables are soft. Add fish and continue to cook until fish is white. Add thickener to thicken to chowder consistency. Remove from heat and add heavy cream and seasonings. Serve immediately. Notes: If you want to prepare the chowder ahead, take it Step 4, being sure not to overcook the fish, cool and refrigerate. Then heat to serving temperature and add cream. It's fun to vary the types of fish and vegetables. You can also reduce the amount of cream (add more thickener). Feel free to adapt this recipe to clams, or anything else you'd like in a chowder.

Yield: 4 Servings Degree of Difficulty: Medium Recipe Category: Seafood, Low Carb, and Soup Recipe Ethnic Group: American Nutrition Facts Per Serving: Calories: 270 Fat: 15.7 grams Saturated Fat: 9.3 grams Protein: 23 grams Carbohydrates: 10 grams Fiber: 5 grams

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