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Caribbean Fish Chowder

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Submitted by donnah

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.

YIELD

8 servings

PREP

10 min

COOK

67 min

READY

77 min

Ingredients

¼ 113.4
POUND G SHRIMP
small
½ 226.8
POUND G FISH FILLETS
¼ 113.4
POUND G CLAMS
3 7.1E+2
CUPS ML FISH STOCK
1 237
CUP ML CLAM JUICE *
½ 118
1 15
TABLESPOON ML CORN OIL
3 3
CLOVES CLOVES GARLIC
crushed *
3 3
STALKS STALKS CELERY
diced *
1 1
EACH EACH POTATOES
peeled, diced
79
CUP ML TOMATOES
stewed, chopped
1 1
EACH EACH GREEN BELL PEPPERS
diced
½ 2.5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML OREGANO
2 2
EACH EACH BAY LEAVES *
1 5
TEASPOON ML PAPRIKA
½ 2.5
TEASPOON ML CELERY SEEDS
½ 2.5
TEASPOON ML DRY MUSTARD
½ 2.5
TEASPOON ML CILANTRO
dried
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 387g (13.7 oz)
Amount per Serving
Calories 239 23% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 741mg 31%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 64g
Vitamin A 16% Vitamin C 60%
Calcium 12% Iron 55%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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