Fish chowder (from a class at cook's of crocus hill)
1 soup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Assorted firm fish (sea bass, monkfish, cod, red fish) |
| ⅔ | cup | Olive oil |
| 2 | larges | Cloves garlic, minced |
| 1 | large | Yellow onion, finely chopped |
| 3 | Sprigs parsley, minced | |
| 1 | pounds | Ripe tomaotes, peeled, seeded and chopped |
| 1 | pounds | Red skinned potatoes, diced but not peeled |
| ½ | cup | Dry white wine |
| 4 | cups | Fish stock, warmed |
| 1 | pinch | Dried hot chili pepper, or to taste |
| 1 | pinch | Salt, or to taste |
Directions
SERVES 6.
If necessary, clean fish and cut into ½" pieces. Keep the fish separate from one another.
Peel and chop garlic (removing green inner germ if necessary) and onions. mince parsely. Peel and chop the tomatoes.
Heat the olive oil over medium to high heat in a heavy bottomed saucepan or soup pot. add the garlic, onion and parsley all together, and saute until they begin to change color.
Add the tomatoes with any remaining juice and stir to blend. Add the white wine and reduce liquid by ½.
Add ½ to 1 cup of warm fish stock, a pinch of salt and chili pepper, and allow to simmer for 5 to 10 minutes.
Add the firmest pieces of fish, reduce the heat and allow to simmer for 5 minutes; add remaining fish and stock, and simmer for 10 to 15 minutes, or until fish is tender.
ONCE THE FISH HAS BEEN ADDED, DO NOT ALLOW TO BOIL! Remove from the heat and adjust seasoning. Serve immediately with a green salad and good bread.
from a class at Cook's of Crocus Hill attended by- Mary Riemerman Submitted By MARY RIEMERMAN On 02-14-95