Seafood Chowder.
Ingredients.
1 tablespoon olive oil or vegetable oil
1 medium bulb fennel, trimmed, halved and thinly sliced (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1 teaspoon dried thyme leaves, crushed
5 cups water
1 3/4 cups Swanson Vegetable Broth
1 can (10 3/4 ounces) Condensed Tomato Soup
1 package (about 10 ounces) frozen whole baby carrots, thawed (about 1 1/2 cups)
1/2 pounds fresh or thawed frozen firm white fish fillets (cod, haddock or halibut), cut into 2-inch pieces
1/2 pound fresh large shrimp, shelled and deveined
3/4 pounds mussels (about 12), well scrubbed and beards removed
Freshly ground black pepper
Directions.
Heat the oil in a 6-quart sauce-pot over medium heat. Add the fennel, onion and thyme and cook until they're tender. Stir the water, broth, soup and carrots in the sauce-pot and heat to a boil.
Add the fish. Cover and cook over medium heat for 2 minutes. Discard any open or cracked mussels. Add the shrimp and mussels. Cover and simmer for 3 minutes or until the fish flakes easily with a fork, the shrimp are pink and the mussels open. Discard any mussels that do not open. Sprinkle with black pepper.
Subject: Recipe #93 
Sat Nov 14, 2009 7:00 am
