dawn_mo
Well-known member
This was so good. Be sure to add some anchovies or anchovy paste, if you do not add the tapenade. It adds such a nice depth to this soup. I loved this.
* Exported from MasterCook *
Spicy Fish Chowder
Recipe By : Dawn
Serving Size : 1 Preparation Time :0:00
Categories : Fish Soups And Stews
Amount Measure Ingredient -- Preparation Method
4 stalks celery -- chopped1 onion -- chopped
6 cloves galic -- chopped
1/2 red bell pepper -- chopped
1/2 yellow bell pepper -- chopped
1 tablespoon olive oil
15 ounces fire-roasted diced tomatoes -- with juice
15 ounces tomato sauce
17 ounces chicken broth
1 can garbanzo beans, drained
1 pound mahi mahi -- cut in chunks
1 pound cod loins -- cut in chunks
2 cans chopped clams -- and juice
1 tablespoon Italian seasoning
1/3 cup olive tapenade -- (my olive salad)
1/2 cup dry vermouth
1 habenero -- chopped fine
Tabasco sauce -- to taste
I sauteed the onion, celery, bell peppers in the olive oil. I added
the Italian seasoning and sauteed it for a couple minutes. Then I added
the diced tomatoes, tomato sauce, chicken broth and vermouth, and
brought that to a boil. Added the minced garlic, the juice from the clams,
Tabasco, to taste, and the tapenade. I turned it down and simmmered
it for 20 minutes. Then I added the cubed fish, reserved clams and the
minced habenero (you may want to use less if you do not like spice, but
it is the flavor of the habenero that is so good, very distinctive).
Bring to a simmer, and turn off your pot and let the fish finish up
cooking off the heat. Serve immediately.
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* Exported from MasterCook *
Spicy Fish Chowder
Recipe By : Dawn
Serving Size : 1 Preparation Time :0:00
Categories : Fish Soups And Stews
Amount Measure Ingredient -- Preparation Method
4 stalks celery -- chopped1 onion -- chopped
6 cloves galic -- chopped
1/2 red bell pepper -- chopped
1/2 yellow bell pepper -- chopped
1 tablespoon olive oil
15 ounces fire-roasted diced tomatoes -- with juice
15 ounces tomato sauce
17 ounces chicken broth
1 can garbanzo beans, drained
1 pound mahi mahi -- cut in chunks
1 pound cod loins -- cut in chunks
2 cans chopped clams -- and juice
1 tablespoon Italian seasoning
1/3 cup olive tapenade -- (my olive salad)
1/2 cup dry vermouth
1 habenero -- chopped fine
Tabasco sauce -- to taste
I sauteed the onion, celery, bell peppers in the olive oil. I added
the Italian seasoning and sauteed it for a couple minutes. Then I added
the diced tomatoes, tomato sauce, chicken broth and vermouth, and
brought that to a boil. Added the minced garlic, the juice from the clams,
Tabasco, to taste, and the tapenade. I turned it down and simmmered
it for 20 minutes. Then I added the cubed fish, reserved clams and the
minced habenero (you may want to use less if you do not like spice, but
it is the flavor of the habenero that is so good, very distinctive).
Bring to a simmer, and turn off your pot and let the fish finish up
cooking off the heat. Serve immediately.
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