Seafood Chowder: Charlie's Crab Chowder
Source of Recipe
internet
List of Ingredients
1/4 cup olive oil
3 medium garlic cloves peeled and crushed
1 cup onion finely diced
1/2 cup celery finely diced
1/4 teaspoon basil
1/4 teaspoon oregano
1 pinch thyme
8 whole plum tomatoes peeled, seeded andchopped into 1/4 inch pieces (or 2 C. stewed tomatoes, finely chopped without the juice) (8 to 10)
1 cup tomato sauce
6 cups clam juice
1 pound boneless pollack cut into 1 inch cubes striped bass, trout (you may use blue fish)
2 tablespoons fresh parsley chopped
salt to taste Recipe
In a (4 quart) soup pot, heat olive oil. Add garlic. When the garlic turns brown remove it quickly with a slotted spoon and discard. Reduce the heat. Add celery, onions and spices to oil. Cook over medium heat for 5 minutes. Add tomatoes and tomato sauce; simmer for 5 minutes. Add clam juice and pollack.
Cover and bring to a boil. Remove cover and boil for 10 minutes longer. With a wire whisk, whip soup to break up fish into pea-sized flakes. Reduce to simmer and cook for 20 minutes. Add parsley and salt to taste. You may also serve by ladling soup over rice primavera in a soup crock. Yield 8 servings.
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