Caribbean Fish Chowder

Recipe Ingredients

1/4 lb	113g / 4oz	Small shrimp
1/2 lb	227g / 8oz	Fish filets
1/4 lb	113g / 4oz	Clams
3 cups	711ml	Fish stock
1 cup	237ml	Clam juice
1/2 cup	118ml	Burgundy wine
1 tablespoon	15ml	Corn oil
3		Garlic - crushed
3		Celery - diced
1		Potato - peeled and diced
1/3 cup	20g / 0.7oz	Stewed - chopped tomatoes
1		Green bell pepper - diced
1/2 teaspoon	2.5ml	Basil
1/2 teaspoon	2.5ml	Oregano
2		Bay leaves
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Celery seed
1/2 teaspoon	2.5ml	Dry mustard
1/2 teaspoon	2.5ml	Dried cilantro

Recipe Instructions

Salt and 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 translucent. Add all of the other ingredients except the shrimp, clams and the fish.

Simmer for 1 hour or until the vegetables are tender. Add the seafood and cook for 7 to 10 minutes at a low boil.

NOTE: I have added on occasion 1/4 cup rice to this recipe and it is good that way too.

Source:
Cooking Light, June 1995, page 58

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.