Caribbean fish chowder

Yield: 8 servings

Measure Ingredient
¼ pounds Small shrimp
½ pounds Fish filets
¼ pounds Clams
3 cups Fish stock
1 cup Clam juice
½ cup Burgundy wine
1 tablespoon Corn oil
3 Cloves garlic, crushed
3 Stalks celery, diced
1 Potato, peeled & diced
⅓ cup Stewed, chopped tomatos
1 Green Bell pepper, diced
½ teaspoon Basil
½ teaspoon Oregano
2 Bay leaves
1 teaspoon Paprika
½ teaspoon Celery seed
½ teaspoon Dry mustard
½ teaspoon Dried cilantro

Salt & pepper to taste

Many recipes come out of the Caribbean that people either like or hate on first taste. This particular recipe is for a chowder that is excellent.

Heat the oil in a large soup pot. Saute' the onion and garlic until the onions are transluscent. Add all of the other ingredients except the shrimp, clams and the fish. Simmer for 1 hour or until the veggetables are tender. Add the seafood and cook for 7 to 10 minutes at a low boil.

NOTE: I have added on occassion ¼ cup rice to this recipe and it is good that way too.

Serves 8 to 10.

Posted by Penny Plant. Courtesy of Fred Peters.

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