#MEwx Windy and colder with Fresh Fish Chowder

Good morning Augusta

I have an Ambient WS 5000 weather station broadcasting live where you can view real time weather readings from it by clicking here.

This morning it is partly sunny with highs in the lower 40s. Winds are Northwest 15 to 20 mph gusting to 35 mph.

Tonight we’ll have mostly clear skies during evening hours becoming partly cloudy. Lows in the upper 20s with Northwest winds around 10 mph gusting to 25 mph in the evening, becoming light and variable.

We received 0.14 inches of rain here for the entire rain event yesterday and overnight.

The wind is Northwest between 14.3 MPH and 26.2 MPH.

The Relative pressure is 29.68, the Absolute pressure is 29.48 and rising with a weather graphic indicating sun and clouds.

Our humidity is 64%, the temperature is 32.9°F, the dew point is 22.4°F and it feels like   25.9°F.

Visibility is 10.0 miles / 16.1 kilometers with mostly cloudy skies.

The UV index is 0 placing the average person at low risk and the solar radiation reading is 68.3W/m2. Sunrise is 6:26 AM, sunset is 4:21 PM and we’ll have 9 hours 55 minutes of daylight today. Moonrise is 1:11 AM and Moonset is  2:26 PM. The moon phase is Waning crescent and is `24% illuminated. Our next Full Moon is on November 27 and our next new moon will be on November 13.

 

This recipe is a shift to fish recipes which is also really good for you.

FRESH FISH CHOWDER

Serves:  6

You can use almost any fish in this chowder—we suggest halibut.

2 tbsp. olive oil

1 large garlic clove, minced

1 small onion, chopped

1 large green pepper, chopped

1 lb. crushed tomatoes

1 tbsp. tomato paste

½ tsp. dried basil

½ tsp. dried oregano

¼ cup dry red wine or white grape juice

Dash of salt and pepper

½ cup uncooked white rice

½ lb. fresh halibut, cubed

2 tbsp. chopped parsley

• Heat the olive oil in a 3-quart saucepan. 
• Add garlic, onion, and green pepper; sauté for 10 minutes over low heat until vegetables are tender.
• Add the tomatoes, 1 tbsp. tomato paste, ½ tsp. basil, ½ tsp. oregano, ¼ cup dry red wine, dash of salt and a dash of pepper.
• Let simmer for 15 minutes.  Add the rice and continue to cook for 15 minutes.
• Add the halibut and cook for about 5 to 7 minutes until fish is cooked through.  Garnish stew with chopped parsley and serve.

Exchanges:  1 carbohydrate, 1 vegetable, 1 medium-fat meat

Calories:  181; fat:  6 g; cholesterol:  12 mg; carbohydrate:  22 g; fiber:  2; protein:  10 g; sodium:  72 mg