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Caribbean Fish Chowder

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, E
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz Small shrimp

  2. 1/2 lb 227g / 8oz Fish filets

  3. 1/4 lb 113g / 4oz Clams

  4. 3 cups 711ml Fish stock

  5. 1 cup 237ml Clam juice

  6. 1/2 cup 118ml Burgundy wine

  7. 1 tablespoon 15ml Corn oil

  8. 3 Garlic - crushed

  9. 3 Celery - diced

  10. 1 Potato - peeled and diced

  11. 1/3 cup 20g / 0.7oz Stewed - chopped tomatoes

  12. 1 Green bell pepper - diced

  13. 1/2 teaspoon 2 1/2ml Basil

  14. 1/2 teaspoon 2 1/2ml Oregano

  15. 2 Bay leaves

  16. 1 teaspoon 5ml Paprika

  17. 1/2 teaspoon 2 1/2ml Celery seed

  18. 1/2 teaspoon 2 1/2ml Dry mustard

  19. 1/2 teaspoon 2 1/2ml Dried cilantro

Instructions Jump to Ingredients ↑

  1. Salt and 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.

  2. Heat the oil in a large soup pot. Saute' the onion and garlic until the onions are translucent. Add all of the other ingredients except the shrimp, clams and the fish.

  3. Simmer for 1 hour or until the vegetables are tender. Add the seafood and cook for 7 to 10 minutes at a low boil.

  4. NOTE: I have added on occasion 1/4 cup rice to this recipe and it is good that way too.

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