Caribbean Fish Chowder Recipe - Cooking Index
Caribbean Fish Chowder Recipe - Cooking Index
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.
Type: Fish| 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 cloves - crushed | |
| 3 | Celery stalks - diced | |
| 1 | Potato - peeled, diced | |
| 1/3 cup | 20g / 0.7oz | Chopped stewed tomatos |
| 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 |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper - or to taste |
Heat the oil in a large soup pot. Saute the onion and garlic until the onions are transluscent. Add all of the other ingredients except the shrimp, clams and the fish. (You may add 1/4 cup rice to this recipe as it is good that way too.) Simmer for 1 hour or until the vegetables are tender.
Add the seafood and cook for 7 to 10 minutes at a low boil.
This recipe yields 8 to 10 servings.
Source:
Undocumented, but from the WWW
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