Lower East Side Chowder

• 2 tablespoons Olive Oil
• 8 Shiitake mushrooms
• 1/2 Onion, chopped
• 1/2 Bell pepper, chopped
• 1/2 cup Celery, chopped
• 1 head Cauliflower, roughly chopped
• 3 cups Mushroom broth
• 28 ounces Canned diced tomatoes
• 1 tablespoon Liquid smoke
• 1/2 - 1 teaspoon Cayenne pepper
• 2 pinches Salt
• 1 pound Cod
• 1/2 cup Fresh parsley, chopped

1. Cook mushrooms, onion, bell pepper, and celery in olive oil over medium heat until softened, about 5 minutes.
2. Add cauliflower, liquid smoke, cayenne, salt, broth, and tomatoes (with juice) and simmer, covered, about 10 minutes, or until cauliflower is soft.
3. Add cod and simmer, covered, until it flakes apart, 5-10 minutes.
4. Reduce heat and add parsley. Serve.

olive oil, shiitake, onion, bell pepper, celery, cauliflower, mushroom broth, tomatoes, liquid smoke, cayenne pepper, salt, cod, fresh parsley

Taken from www.epicurious.com/recipes/member/views/lower-east-side-chowder-5691b12af9cdb5cd268b71c9 (may not work)