Pineapple Fish Chowder

Directions

Remove the skin of the fish and cut into bite-sized pieces.

Heat the oil in a saucepan; sauté the garlic and onions 10 minutes.

Stir in the water, orange rind, bay leaf, chili peppers, anise, saffron, and sherry.

Bring to a boil and add the fish.

Cook over medium heat for ten minutes Add the shrimp and cook over low heat 10 minutes.

Mix the cornstarch with the soy sauce and a little water to make a smooth paste and stir into the soup until thickened.

Add the pineapple and cook 5 minutes longer.

Taste for seasoning. Discard the bay leaf.

Serve with boiled rice.