Return to Cold Weather Fare

Ron's Favorite Fish Chowder

I saw this recipe years ago & it's always been a cold weather favorite! Looks complicated but
it's really easy to prepare. Even better the second day.

2 bell peppers, 1 red & 1 green
2 medium onions
2 cloves of garlic
2 stalks of celery, chopped
2 tblsp. olive oil
2 potatoes, diced
1 ears of corn (kernels removed)
1 - 28 oz. can of crushed tomatoes
3 cups water
1 cup white wine
1 1/2 lbs firm white fish (cod works well), cut into 1 inch chunks
1/2 lb medium shrimp
1/2 cup light cream
1/2 cup parsley flakes
1/2 tsp cayenne pepper (optional)
1/2 tsp orange zest
1/2 tsp Thyme
1/4 tsp Anise seed
1 Bay leaves
salt & pepper to taste

In a large Dutch oven, heat olive oil, then carefully add peppers, onions, garlic & celery. Sauté until
limp about 10 minutes. Turn down heat & add tomatoes. Bring to a boil. Add potatoes & corn. Let
simmer 20 minutes. Add water & wine. Add salt, pepper & cayenne. Bring back to low boil & allow
to simmer another 20 minutes or until potatoes are cooked through. This may be left to cool before
finishing, flavors will intensify.

About 30 minutes before serving, bring back up to boil. Add fish & shrimp. Boil about 10 minutes or
until fish turns opaque white. Remove from heat. Add cream & parsley.

Let cool 10 to 15 minutes before serving.

Serve with Cheese gougere (recipe next page) or popovers.

 

www.parpools.com