CARIBBEAN FISH CHOWDER

      Title: CARIBBEAN FISH CHOWDER
  Categories: Fish, Soups
       Yield: 8 Servings
  
     1/4 lb Small shrimp
     1/2 lb Fish filets
     1/4 lb Clams
       3 c  Fish stock
       1 c  Clam juice
     1/2 c  Burgundy wine
       1 tb Corn oil
       3    Cloves garlic, crushed
       3    Stalks celery, diced
       1    Potato, peeled & diced
     1/3 c  Stewed, chopped tomatos
       1    Green Bell pepper, diced
     1/2 ts Basil
     1/2 ts Oregano
       2    Bay leaves
       1 ts Paprika
     1/2 ts Celery seed
     1/2 ts Dry mustard
     1/2 ts Dried cilantro
  
   Salt & 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.  Saute' the onion and garlic until
   the onions are transluscent.  Add all of the other ingredients except
   the shrimp, clams and the fish. Simmer for 1 hour or until the
   veggetables are tender.  Add the seafood and cook for 7 to 10 minutes
   at a low boil.
   
   NOTE:  I have added on occassion 1/4 cup rice to this recipe and it
   is good that way too.
   
   Serves 8 to 10.
   
   Posted by Penny Plant. Courtesy of Fred Peters.
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