Name: Seafood Soup with Chilies and Tomatoes
Ingredients: I.E.S.JJGF65A-----; PHILLY INQUIRER-----; FOR THE FISH STOCK-----; 20 c Water; 1 1/2 md Onions -- peeled quartered; 60 ml Garlic -- peeled; 12 Black peppercorns -- whole; 2 ts Salt -- or to taste; 4 Fish heads; 1 1/2 lb Red snapper or sea bass; Bones and trimmings.; FOR THE SOUP BASE-----; 1/2 c Olive oil; 3 md Onions -- thinly sliced; 40 ml Garlic -- crushed; 2 cn Whole plum tomatoes --; Drained; And chopped -- 28 oz size; 3/4 ts Dried oregano -- OR; 3/4 tb Fresh oregano; 1/2 ts Black pepper; Salt to taste; 2 To 4 fresh jalapeno or; Serrano chilies -- stemmed; And; Cut into strips; TO FINISH THE RECIPE-----; 2 lb To 2 1/2 lbs red snapper or; Sea bass cut into chunks; 32 md Shrimp; peeled -- deveined

I am a Calvinist; I believe in election and predestination; but I would not dream of putting it under the heading of essential. I put it under the heading of non-essential… You are not saved by your precise understanding of how this great salvation comes to you. What you must be clear about is that you are lost and damned, hopeless and helpless, and that nothing can save you but the grace of God in Jesus Christ and only Him crucified, bearing the punishment of your sins, dying, rising again, ascending, sending the Spirit, regeneration. Those are the essentials… While I myself hold very definite and strong views on the subject, I will not separate from a man who cannot accept and believe the doctrines of election and predestination, and is Arminian, as long as he tells me that we are all saved by grace, and as long as the Calvinist agrees, as he must, that God calls all men everywhere to repentance. As long as both are prepared to agree about these things I say we must not break fellowship. So I put election into the category of non-essentials.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Seafood	Tex-Mex	Tex-mex, Seafood, Main dish	8	Servings

INGREDIENTS

		I.E.S.JJGF65A—–
		PHILLY INQUIRER—–
		FOR THE FISH STOCK—–
20	c	Water
1 1/2	md	Onions — peeled quartered
60	ml	Garlic — peeled
12		Black peppercorns — whole
2	ts	Salt — or to taste
4		Fish heads
1 1/2	lb	Red snapper or sea bass
		Bones and trimmings.
		FOR THE SOUP BASE—–
1/2	c	Olive oil
3	md	Onions — thinly sliced
40	ml	Garlic — crushed
2	cn	Whole plum tomatoes —
		Drained
		And chopped — 28 oz size
3/4	ts	Dried oregano — OR
3/4	tb	Fresh oregano
1/2	ts	Black pepper
		Salt to taste
2		To 4 fresh jalapeno or
		Serrano chilies — stemmed
		And
		Cut into strips
		TO FINISH THE RECIPE—–
2	lb	To 2 1/2 lbs red snapper or
		Sea bass cut into chunks
32	md	Shrimp; peeled — deveined
4		To 6 jalapeno chilies
		Stemmed and cut in strips
		For garnish

INSTRUCTIONS

To prepare fish stock,place water,onions,garlic,peppercorns and salt in
medium stockpot and bring to a boil.Add fish heads and simmer 40
minutes,then add fish and continue cooking 25 minutes more.Remove from
heat,strain stock and discard solids.Set stock aside.. To prepare soup
base,heat oil in heavy saucepan over medium heat.Saute onions and garlic
until lightly browned,about 5 minutes.Add tomatoes and cook until mixture
is thick,about 20 minutes.Add oregano,pepper and salt to taste.Gradually
add chilies and reserved fish stock.Recipe may be prepared to this point 1
day in advance.. Before serving,heat soup base to a simmer,Add fish chunks
and shrimp and cook on medium low heat for 8 minutes.Taste and adjust
seasonings.Serve immediately with jalapeno strips on the side to
garnish.Makes 8 servings..
Recipe By     :
From: Dscollin@aol.Com                Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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