Fish Chowder

Joyce's Notes: Red wine usually pairs with meat dishes, and it is difficult to match with fish. Several years ago, when my husband's cardiologist advised two glasses of red wine a day, and a low fat diet, with beef on the eat-rarely list, we had a challenge. I adapted a recipe that I had developed earlier, and this tasty chowder gained emphatic approval paired with Nissley Valley Red. This is my favorite dish to make upon coming home from a trip, when I haven't had time to shop. I freeze the fish pieces ahead and keep frozen corn and cauliflower on hand.

Fish Chowder Serves 2-3
Ingredients
1	med.	Onion, diced or chopped
1	large	Idaho Potato, 12-14 oz., chopped, approx. 3/8" cubes
1/2	cup	Cauliflower, flowerettes
3/4	lb.	Orange Roughy, cut into pieces, two-bite size
1	cup	Tender Corn, fresh or frozen
1	med.	Lemon, juice only
1	tsp.	Dill Weed
1/2	cup	Milk, fat free or 1%
3/4	tsp.	Salt
Directions
		In a 3-quart pot, sauté the onion in a small amount of olive oil over med-low heat until tender.
		Add the potato, cauliflower and enough water to cover plus 1".
		Cook on medium-high until potato pieces are tender (approx. 20 minutes).
		Add the fish, corn, lemon juice and dill weed.
		Cook until fish is done: approx. 10 minutes (15 minutes if pieces are frozen when added).
		Finally, add milk and salt.
Wine Pairing
		Nissley Valley Red (off-dry red). For two people, Nissley Little Red Wine might suit you better. It is the same blend (from the same tank) as Valley Red, but it is half the size. Valley Red is the 750 mL size. Little Red Wine is the 375 mL size. For descriptions of our wines, click wine selection or wine prices.