Caribbean fish chowder
8 servings
Ingredients
| Quantity | 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 |
Directions
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.