| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 x ca. 450 g | shrimp small |
| 1/2 x ca. 450 g | Fish filets |
| 1/4 x ca. 450 g | Clams |
| 3 Tasse | Fish stock |
| 1 Tasse | Clam juice |
| 1/2 Tasse | Burgundy wine |
| 1 Esslöffel | corn oil |
| 3 | Cloves garlic crushed |
| 3 | Stalks celery diced |
| 1 | Potato, peeled & diced |
| 1/3 Tasse | Stewed, chopped tomatos |
| 1 | green bell pepper diced |
| 1/2 Teelöffel | basil |
| 1/2 Teelöffel | oregano |
| 2 | bay leaves |
| 1 Teelöffel | paprika |
| 1/2 Teelöffel | celery seed |
| 1/2 Teelöffel | mustard dry |
| 1/2 Teelöffel | cilantro dried |
|
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.
that way too.
Serves 8 to 10.
|
|
Anmerkungen zum Rezept:
|
