Caribbean Fish Chowder: Date Added: 20 Nov 2009
Listed in: Soups

1/4 lb small shrimp
1/2 lb fish filets
1/4 lb clams
3 cup fish stock
1 cup clam juice
1/2 cup burgundy wine
1 tablespoon 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 teaspoon basil
1/2 teaspoon oregano
2 bay leaves
1 teaspoon paprika
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon 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.

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