Caribbean Fish Chowder Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Small shrimp,
1/2 lbs: Fish filets,
1/4 lbs: Clams,
3 cup: Fish stock,
1 cup: Clam juice,
1/2 cup: Burgundy wine,
1 tbsp: Corn oil,
3 Cloves: garlic, crushed
3 Stalks: celery, diced
1: Potato, peeled & diced
1/3 cup: Stewed, chopped tomatos
1: Green Bell pepper, diced
1/2 tsp: Basil,
1/2 tsp: Oregano,
2: Bay leaves,
1 tsp: Paprika,
1/2 tsp: Celery seed,
1/2 tsp: Dry mustard,
1/2 tsp: Dried cilantro,
Directions:
Salt & 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.
Source from luhu.jp
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.
Source from luhu.jp