| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Bermudian |
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Minced onions |
| 1/4 |
c |
Minced leeks; optional |
| 1 |
tb |
Tomato paste |
| 2 |
c |
Water |
| 2 |
c |
Clam juice; (16 ounces) |
| 2 |
c |
Chicken stock |
| 1/2 |
c |
Minced carrots |
| 1/2 |
c |
Minced celery |
| 1/2 |
c |
Peeled potatoes; cut into 1/4-inch |
|
|
; cubes |
| 1 |
c |
Chopped canned tomatoes |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Saffron; optional |
| 1/4 |
ts |
Crushed red pepper flakes; optional |
| 3/4 |
lb |
Boneless; skinless scrod, cut |
|
|
; into 1/2-inch dice |
| 3/4 |
lb |
Boneless; skinless grouper, |
|
|
; cut into 1/2-inch |
|
|
; dice |
| 2 |
ts |
Worcestershire sauce |
|
|
Salt |
| 1/2 |
c |
Minced parsley; for garnish |
INSTRUCTIONS
TO PREPARE THE BASE: In a 6-quart saucepan, over moderate heat, heat
the olive oil. When hot, add the onions and leeks, cover and cook
over very low heat for 10 minutes or until tender. Whisk in the
tomato paste, then add the water, clam juice and chicken stock and
bring to a simmer.
TO FINISH THE CHOWDER: Add the carrots, celery, potatoes, tomatoes,
thyme, saffron, and red pepper flakes, if you wish. Simmer for 25
minutes or until the potatoes and vegetables are very tender. Add the
fish and bring to a simmer and cook for 2 minutes, then whisk in the
Worcestershire sauce and season to taste with salt. Stir in the
parsley and serve immediately.
Converted by MC_Buster.
Per serving: 596 Calories (kcal); 28g Total Fat; (43% calories from
fat); 8g Protein; 75g Carbohydrate; 0mg Cholesterol; 6510mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0
Fruit; 5 1/2 Fat; 3 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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