* 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 -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - -