Caribbean Fish Chowder

Ingredients: Teaspoon Basil Lb Fish Filets Teaspoon Celery Seed Each Green Bell Pepper, Diced Teaspoon Dried Cilantro Teaspoon Dry Mustard Each Stalks Celery, Diced Lb Clams Teaspoon Oregano Teaspoon Paprika Lb Small Shrimp Cup Stewed, Chopped Tomatos Cup Clam Juice Cup Fish Stock Each Potato, Peeled & Diced Each Bay Leaves Cup Burgundy Wine Tablespoon Corn Oil Each Cloves Garlic, Crushed Makes:

Directions:

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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