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- Exported from MasterCook *
Carribean-Style Seafood Chowder
Recipe By : New Orleans, Times Picayune Aug. 29, '96
Serving Size : 6 Preparation Time :0:00
Categories : Entree Party
Stew, Soup & Stock
Amount Measure Ingredient -- Preparation Method
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2 lb assorted firm-fleshed fish -- snapper, drum, trou
---reserve fish bones and shrimp shells--
1 lb large shrimp -- peel, devein
1/3 c fresh lime juice
2 jalapeno chiles -- seed, mince
4 onions -- divided
4 cloves garlic -- divided
3 stalks celery -- divided
6 c cold water
1/3 c thick-sliced bacon -- diced
2 sweet peppers -- seed, chop finely
3 c potatoes -- diced
1/2 tsp dried thyme
2 leaves bay leaf
1/4 tsp nutmeg -- freshly grated
4 c tomatoes -- peel, chop
1/4 c tomato paste -- optional
beer
cayenne & black pepper -- to tate
Cut fish in 2-inch cubes. Toss together fish, shrimp, lime juice, and
jalapenos. Refrigerate for 2 hours. Place fish bones and shrimp shells in
stockpot with one unpeeled onion, one unpeeled garlic clove -both quartered-
and one celery rib. Cover with water and simmer one hour. Drain and
discard solids. Reserve stock.
Saute bacon 'til browned. Reserve bacon. Saute remaining three onions, two
celery ribs, and both peppers 'til tender alnd golden. Add garlic, finely
mined, and saute a minute longer. Add potaotes, thyme bay and nutmeg; cover
with hot stock, tomatoes and tomato paste [if used]. Cook 'til potatoes are
barely tender, about 15 to 20 minutes. Add fish and shrimp along with their
marinade. Simmer another 10 to 15 minutes 'till done. Thin with beer, if
needed, and adjust heat level to suit you.
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