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To make seafood chowder for 8 you will need
Ingredients
| 1 | pound | White fish; cut into 2-inch pieces | | 1/2 | pounds | Clams (if desired) | | 1/2 | pounds | Crab (if desired) | | 1/2 | pounds | Lobster (if desired) | | 1/2 | pounds | Scallops (if desired) | | 1/2 | pounds | Mussels (if desired) | | 1/2 | pounds | Shrimp (if desired) | | 1/2 | pounds | Baby octopus (optional) | | 2 | fl oz | Olive oil | | 3 | | Onions; chopped | | 2 | | Cloves garlic; pressed | | 2 | pounds | Canned peeled tomatoes; including liquid | | 5 1/4 | oz | Chopped mushrooms | | 4 | | Celery stalks; chopped | | 2 | teaspoons | Salt | | 1/8 | teaspoons | Cayenne pepper | | 1 | | Bay leaf | | 4 | fl oz | Red-Wine | | 32 | fl oz | Water |
Instructions
Date:
Prepare fish and shellfish by cleaning and cutting into bite-size pieces.
Heat oil in a large pot. Fry onions and garlic on medium heat for 5
minutes. Add remaining ingredients, except seafood and bring to a boil.
Reduce heat and cover. Cook one hour.
Add fish and octopus, and cook 20 minutes. Add shellfish and simmer 5
minutes more.
Serve the seafood chowder with crusty bread and crisp salad.
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Tue 22 Jan 2008
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