Title: Caribbean Fish Chowder
Categories: Fish Soup
Yield: 8 Servings

1/4	lb	Small shrimp
1/2	lb	Fish filets
1/4	lb	Clams
3	c	Fish stock
1	c	Clam juice
1/2	c	Burgundy wine
1	tb	Corn oil
3		Cloves garlic, crushed
3		Stalks celery, diced
1		Potato, peeled & diced
1/3	c	Stewed, chopped tomatos
1		Green Bell pepper, diced
1/2	ts	Basil
1/2	ts	Oregano
2		Bay leaves
1	ts	Paprika
1/2	ts	Celery seed
1/2	ts	Dry mustard
1/2	ts	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.

Posted by Penny Plant. Courtesy of Fred Peters.

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