Eat More Fish

The ninth Healthy Habits goal: Make seafood the centerpiece of two meals a week.

Fish on a Budget

5 tips for getting the best for your grocery dollars

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Herbed Fish and Red Potato Chowder
Randy Mayor

For big savings and great chowders, buy fish heads and trimmings.

If you’re adventurous, look for meaty heads, tails, and trimmings of larger fish like salmon, cod, and halibut, which are often sold at bargain prices. Simmer or steam, pick off the meat, and add to chowders and casseroles. (Don’t forget the delicious cheek meat under the gills). They’re also essential to making fish stock, which is more flavorful and lower in sodium that readymade varieties.

Use homemade fish stock in place of the water or clam juice in these chowders:
 Herbed Fish and Red Potato Chowder (pictured)
 Manhattan-Style Fish Chowder
 Fish Chowder
 Seafood Chowder

More Ways To Get Cooking Light



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Cooking with Quinoa: 25 Recipes

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