Ratatouille seafood chowder (mf)

Yield: 1 Servings

Measure Ingredient
\N \N Half of protein ratatouille recipe
½ teaspoon Dried fennel seeds
1 cup Tomato juice or fish stock
1½ pounds Seafood; like peeled and deveined shrimp, scallops or monkfish, cut into 1 inch cubes
\N \N Chopped italian parsley leaves, generous handful
\N \N Salt and pepper

To form a soupier poaching liquid, gently reheat ratatouille with fennel seeds, and tomato juice or fish stock. Bring mixture to a simmer and gently poach seafood until done. Adjust seasoning and add fresh parsley. Spoon into deep dishes and serve with warm crusty French bread with which to sop up the juices.

All Recipes Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6648 Posted to MC-Recipe Digest V1 #793 by 4paws@... (Shermeyer-Gail) on Sep 19, 1997

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