Yield: 6 servings
|2 pounds||Fish fillets, cut into pieces|
|1 pounds||Shelled shrimp|
|2 \N||Softshell turtles, cleaned and parboiled until tender. Cut into|
|\N \N||Small pieces|
|6 \N||Blue crabs, boil and remove meat, or one 7-1/2 oz. can crabmeat|
|12 \N||Clams or one 7-1/2 oz. can chopped clams|
|1 medium||Onion, sliced and 1/2 cup diced green onions|
|½ cup||Chopped celery|
|½ cup||Green pepper|
|½ cup||Sliced mushrooms|
|¼ cup||Chopped parsley|
|2 \N||One lb. cans tomatoes|
|2 \N||Cloves minced garlic|
|2 \N||Bay leaves|
|1 cup||White wine|
|\N \N||Hot sauce to taste|
|2 cups||Fish stock|
This is a Florida chowder... it goes real good with "french" bread.
Saute vegetables in oil until soft, about 10 minutes. Add wine, stock, tomatoes and bring to a boil. Add fish and remaining ingredients. Cook over medium heat for 15 minutes. Turn on low and simmer for 20 minutes.
Posted by Bill Mathews. Courtesy of Fred Peters.