Caribbean Fish Chowder

Course : Fish
Serves: 8
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1/4 pound small shrimp
1/2 pound fish filets
1/4 pound clams
3 cups fish stock
1 cup clam juice
1/2 cup burgundy wine
1 tablespoon corn oil
3 cloves garlic -- crushed
3 stalks celery -- diced
1 medium potato -- peeled and diced
1/3 cup stewed -- chopped tomatoes
1 medium green bell pepper -- diced
1/2 teaspoon basil
1/2 teaspoon oregano
2 pieces bay leaves
1 teaspoon paprika
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon dried cilantro

Preparation / Directions:

Salt and pepper to taste Many recipes come out of the Caribbean that people either like or hate on first taste. This particular recipe is for a chowder that is excellent. Heat the oil in a large soup pot. Sauté' the onion and garlic until the onions are translucent. Add all of the other ingredients except the shrimp, clams and the fish. Simmer for 1 hour or until the vegetables are tender. Add the seafood and cook for 7 to 10 minutes at a low boil. NOTE: I have added on occasion 1/4 cup rice to this recipe and it is good that way too

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