Basque Seafood Chowder

Recipe Ingredients

2 tablespoons	30ml	Olive 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 / 3.9oz	Celery - cut triangle chunks
1		Onion - sliced into rings
4		Tomatoes - peeled, chopped
1 lb	454g / 16oz	Mushrooms - quartered
1 cup	146g / 5.1oz	Diced zucchini
1 cup	146g / 5.1oz	Diced eggplant
1 lb	454g / 16oz	Shrimp - peeled
1/2 lb	227g / 8oz	Scallops
1/2 lb	227g / 8oz	Crabmeat or 4 whole blue crabs - split and cleaned
1/2 lb	227g / 8oz	Fish fillets - cut into chunks
2		Chopped clams - (8 oz ea)
1 cup	237ml	Dry white vermouth
1 teaspoon	5ml	Cayenne
		Salt to - taste
		Freshly-ground black pepper - to taste
		Garnish
		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.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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