Caribbean Fish Chowder

18.09.2008 | Author: Cook | Posted in Soups
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Caribbean Fish Chowder


Servings: 8
Ingredients: 

  • 1/4 lb Small shrimp
    • 

  • 1/2 lb Fish filets
    • 

  • 1/4 lb Clams
    • 

  • 3 c  Fish stock
    • 

  • 1 c  Clam juice
    • 

  • 1/2 c  Burgundy wine
    • 

  • 1 tb Corn oil
    • 

  • 3    Cloves garlic, crushed
    • 

  • 3    Stalks celery, diced
    • 

  • 1    Potato, peeled and diced
    • 

  • 1/3 c  Stewed, chopped tomatos
    • 

  • 1    Green Bell pepper, diced
    • 

  • 1/2 ts Basil
    • 

  • 1/2 ts Oregano
    • 

  • 2    Bay leaves
    • 

  • 1 ts Paprika
    • 

  • 1/2 ts Celery seed
    • 

  • 1/2 ts Dry mustard
    • 

  • 1/2 ts Dried cilantro
    •

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 transluscent. Add all of the other ingredients except the
shrimp, clams and the fish. Simmer for 1 hour or until the veggetables are
tender. Add the seafood and cook for 7 to 10 minutes at a low boil.

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

Serves 8 to 10.

Posted by Penny Plant. Courtesy of Fred Peters.





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