|
| Pacific Seafood Chowder
1 1/2 pounds of North Pacific halibut, fresh or frozen
one 7 1/2 ounce can of Alaska King crab or one 6 ounce package of frozen Alaska King Crab
3 medium potatoes
1 large sweet Spanish onion
3/4 cup of chopped celery
1/4 cup of chopped green pepper
2 cloves garlic, minced
1/4 cup of butter or margarine
two 16 ounce cans of tomatoes
2 cups of clam tomato juice
1 1/2 teaspoons of salt
1/4 teaspoon of pepper
1/4 teaspoon of thyme
1/4 teaspoon of marjoram
1 dozen small hard shell clams
snipped parsley
Defrost halibut, if frozen. Cut into 1 inch chunks. Drain canned crab and slice. Or defrost, drain and slice frozen crab. Pare potatoes and cut into 1/2 inch pieces. Peel and thinly slice onion.
Sauté onion, celery, green pepper, and garlic in butter in a saucepot. Add tomatoes with liquid, clam tomato juice, and seasonings. Cover and simmer 30 minutes. Add halibut, potatoes and clams. Cover and simmer about 10 minutes or until halibut and potatoes are done and clam shells open. Add crab and heat through.
Sprinkle with parsley. Serve with buttered crusty bread. About 8 servings |
Cookbooks - Fish
|
|
