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Chowder: Brazlian Fish Chowder




Source of Recipe


Amy Vanderbuit's 1961 Complete Cookbook


List of Ingredients




1/4 cup minced peeled onions
3 cloves garlic, peeled and mashed
2 tablespoons finely cut green peppers
2 tablespoons olive oil
1/4 cup flour
2 cups water
4 cups canned tomatoes, chopped
1 tablespoon tomato paste
3 teaspoons salt, to taste
1/4 teaspoon cayenne or chili powder
1/2 teaspoon beau monde seasoning
1 cup white wine
2 lbs white fish fillets
1 lb fresh or quick-frozen haddock or cod, cleaned and cubed
3 tablespoons finely cut parsley


Recipe



1. Cook onion, garlic, and green pepper in oil in heavy 3quart pot or Dutch oven until onions are golden.
2. Sprinkle with flour.
3. Stir and cook 2 or 3 minutes.
4. Add water, tomatoes and paste, seasonings and wine.
5. Stir and bring to boiling point.
6. Add fish.
7. Lower heat and let simmer 1 hour or until fish is done but still firm.
8. Serve in warmed chowder bowls, topped with parsley.
9. Makes 6 or more servings.
10. Garlic French bread goes well with this chowder.
11. Actually it's essential!
12. People who imagine they don't like fish love this soup.
13. It makes a hearty one-dish meal.
14. In fact, that's the only way I ever serve it.
15. The"makings" are always on hand.
16. Sometimes I dress it up by serving it in a treasured Meissen tureen (I first warm it carefully with warm water) with its six antique matching soup plates.
17. Fruit is the obvious finish for the meal-a big bowl of iced, assorted fruits.
SERVES 6