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Caribbean Fish ChowderRecipe : Caribbean Fish Chowder
Procedure :
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 & diced 1/3 c Stewed, chopped tomatos 1 Green Bell pepper, diced 1/2 ts Basil 1/2 ts Oregano 2 Bay leaves 1 t Paprika 1/2 ts Celery seed 1/2 ts Dry mustard 1/2 ts Dried cilantro 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. |
