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Basque Seafood Chowder

A pot of plenty, redolent of the Andorras -- serve hot as a meal to 8 to 10 people.

Courses: Soup
Serves: 8 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
3   Garlic cloves - minced
3   Carrots - cut triangle chunks
2   Green peppers - seeded, and
  Cut into triangles
1   Red pepper - seeded, and
  Cut into triangles
1 cup 110g / 3.9ozCelery - cut triangle chunks
1   Onion - sliced into rings
4   Tomatoes - peeled, chopped
1 lb 454g / 16ozMushrooms - quartered
1 cup 146g / 5.1ozDiced zucchini
1 cup 146g / 5.1ozDiced eggplant
1 lb 454g / 16ozShrimp - peeled
1/2 lb 227g / 8ozScallops
1/2 lb 227g / 8ozCrabmeat or 4 whole blue crabs - split and cleaned
1/2 lb 227g / 8ozFish fillets - cut into chunks
2   Chopped clams - (8 oz ea)
1 cup 237mlDry white vermouth
1 teaspoon 5mlCayenne
  Salt to - taste
  Freshly-ground black pepper - to taste
  Toasted garlic croutons
  Minced parsley

Recipe Instructions

Heat oil in a Dutch oven over medium heat. Saute garlic for a minute, then add carrots, peppers, celery, and onion. Cook until onion is translucent. Add tomatoes and cook down over medium heat for 10 to 15 minutes, stirring often.

Stir in mushrooms and eggplant and cook until just tender -- about 15 minutes. Add zucchini and all seafood except the clams to the chowder (you can pour in the clam juice), then pour the vermouth over all. Reduce heat and simmer for 20 minutes.

When ready to serve, gently stir in the clams, cayenne, salt, and pepper. Ladle into bowls and top with a handful of croutons and parsley.

Soup Of The Evening...Beautiful Soup at


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