re: Re: Fw: [CH] looking for a seafood chili
Senor Chile Monger (supervisor@scudder.sbceo.k12.ca.us)
Fri, 20 Mar 1998 08:40:24 -0800
When you say seafood chile I think of something like the following, only
"augemented", of course, with the appropriate amounts of chiles, chopped
jalapenos and serranos with cayenne powder to adjust the heat upwards.
I got this recipe from <soar.berkeley.edu>. I usually use several types of
fish, snapper, halibut, etc. and throw in some small shrimp.
Enjoy!
Doug
Italian Cioppino
Recipe By : Seafood, Janis Harsila, R.D. & Evie Hansen
Serving Size : 7 Preparation Time :0:00
Categories : Fish/Seafood Low Fat
Main Dishes Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Lb Cod
1 C Onions -- Chopped
2 Cloves Garlic -- Minced
2 Tsp Vegetable Oil -- * See Note
8 Oz Tomato Sauce
28 Oz Low Sodium Tomato, Canned -- Chopped, Undrained
1/2 C Dry White Wine -- Or Water
1 Tsp Dried Basil
1 Tsp Thyme
1 Tsp Marjoram
1 Tsp Oregano
1 Tsp Sugar
1 Bay Leaf
1/4 Tsp Pepper
4 Whole Cloves -- Optional
1 Tbsp Parsley -- Minced
Cut fish into 1/2" cubes and set aside. Saute onion and garlic in oil until
tender. Add tomato sauce, tomatoes, liquid and all seasonings except
parsley. Let simmer 20 - 30 min, stirring occasionally. Add fish and cook
until done, about 10 min. Add parsley. This soup is a complete meal when
served with a green salad and French bread.
Makes: Seven 1 C servings.
You can make the base the day before and add any favorite seafood when you
want to serve the dish.
Substitutions:
Chopped squid, minced clams, scallops.
This is wonderful...and very quick and easy to prepare.
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* For the sake of tolerance do we tolerate the intolerable? *
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