**Note: Don't let the pumpkin in the picture fool you. There is no pumpkin in this chowder. I'm just obsessed with Fall and Pumpkins these days. :)
Tomato Seafood Chowder
serves 4-5
1 C boiling water
4 tbsp cooking Sherry
1/4 tsp fish sauce
1/4 tsp salt
1 tsp paprika
1 tsp thyme
1/2 C fresh cilantro
1 bay leaf
3 tbsp olive oil
2 cloves garlic (grated)
3 carrots (chopped)
1 large starchy potato Goldrush or Russet microwaved for 3 minutes and chopped into 1 inch cubes
1 large yellow onion (chopped)
1 parsnip (chopped)
4 stalks of celery (chopped)
4-5 plum tomatoes (diced)
2 C shrimp
1 + 1/2 C small scallops
2 cod fillets
1 can baby clams (partially drained)
1 tsp lemon zest
At medium heat, add olive oil to pot. Add grated garlic and onion. When onion becomes translucent, add the carrot, parsnip, celery, 1/4 tsp black pepper.
After 3-4 minutes, add in 1 cup of boiling water, 4 tbsp sherry, 1/4 tsp fish sauce, and 1/4 tsp salt.
Simmer for 2-3 minutes,then add the diced tomatoes, and potatoes.
Add 1 tsp paprika, 1 tsp thyme, 1 tsp lemon zest.
Finally, add in your sea food. Make sure it is all thawed and the cod is cut into cubes.
Reduce to low heat.
Add in 1/2 cup fresh cilantro and 1 bay leaf.
Cover and simmer for 30 minutes.
Don't forget to remove the bay leaf before serving.
Top with 1 tbsp of non-fat plain Greek yogurt or sour cream and some extra cilantro leaves before serving.
Curl up on your couch with a blanket and enjoy! :)
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