A comforting and flavorful fish chowder packed with vegetables and herbs.
Dice the fish fillets into bite-sized pieces and set aside.
Use fresh fish for the best flavor and texture.
In a Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside.
Save the bacon grease for added flavor in the next steps.
Add the chopped onion, bell peppers, and celery to the Dutch oven and sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Pour in the boiling water, add the diced potatoes, and season with thyme, basil, oregano, and salt. Simmer until the potatoes are tender.
Cut the potatoes into uniform pieces for even cooking.
Add the fish pieces and crushed tomatoes to the pot. Cook until the fish is opaque and cooked through.
Avoid overcooking the fish to keep it tender.
Stir in the hot sauce and adjust seasoning as needed. Serve warm, garnished with the crispy bacon.
Serve with crusty bread for a complete meal.
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