Caribbean Fish Chowder
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.
140
140
Ingredients
| ¼ | pound |
shrimp
small |
|
| ½ | pound |
fish fillets
|
|
| ¼ | pound |
clams
|
|
| 3 | cups |
fish stock
|
|
| 1 | cup |
clam juice
|
* |
| ½ | cup |
red burgundy wine
|
* |
| 1 | tablespoon |
corn oil
|
|
| 3 | Cloves |
garlic
crushed |
* |
| 3 | Stalks |
celery
diced |
* |
| 1 | each |
potatoes
peeled, diced |
|
| ⅓ | cup |
tomatoes
stewed, chopped |
|
| 1 | each |
green bell peppers
diced |
|
| ½ | teaspoon |
basil
|
* |
| ½ | teaspoon |
oregano
|
* |
| 2 | each |
bay leaves
|
* |
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
celery seeds
|
|
| ½ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
cilantro
dried |
* |
| 1 | x |
salt and black pepper
to taste |
* |
Directions
Heat the oil in a large soup pot.
Sauté 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 vegetables are tender.
Add the seafood and cook for 7 to 10 minutes at a low boil.
NOTE: I have added on occassion ¼ cup rice to this recipe and it is good that way too.
Serves 8 to 10.
