Southwest Seafood Chowder
1/4 cup canola oil
1 yellow onion, coarsely chopped
5 garlic cloves, smashed
2 large ancho chiles, seeded and torn into large pieces
1 tsp fennel seeds
1 cup dry white wine
1 - 28 oz can crushed tomatoes
1 cup 2% milk
2 dozen cherrystone clams, scrubbed
Salt and freshly ground pepper
1 lb Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
1 small red onion, finely chopped
1 rib celery, finely chopped
1 bulb fennel, finely chopped
1 - 10 oz package frozen corn kernels, thawed
1 1/2 tsp smoked sweet paprika
1 lb halibut fillet, skinless, cut into 1 1/2 inch cubes
1 lb medium shrimp, shelled and deveined
In a large pot, heat 2 tablespoons of the oil. Add the yellow onion,
garlic, ancho chiles and fennel seeds and cook over moderate heat,
stirring frequently, until the onion is lightly browned, about 8
minutes. Add the wine and cook until reduced by half, about 5 minutes.
Add the crushed tomatoes and 4 cups of water and bring to a boil. Cook
over moderate heat until the vegetables and anchos are very tender and
the broth is slightly reduced, about 15 minutes. Stir in the milk.
Working in batches, puree the soup in a blender. Strain the soup into a
heatproof bowl and rinse out the pot.
Add 1 cup of water to the pot along with the clams. Cover and cook over
high heat until the clams open, about 8 minutes. Transfer the clams to a
bowl and remove them from their shells then rinse to remove any grit.
Chop the clams. Pour the clam cooking broth into a bowl and let the grit
settle, then add the broth to the soup, stopping before you reach the
grit at the bottom. Season the soup lightly with salt and pepper.
Rinse out the pot and wipe dry. Add the remaining 2 tablespoons of oil
to the pot and heat until shimmering. Add the potatoes and cook over
moderately high heat, stirring occasionally, until lightly browned in
spots, about 5 minutes. Stir in the red onion, celery, chopped fennel
and corn. Add the paprika and cook over moderate heat, stirring until
the celery is crisp tender, about 7 minutes. Add the soup and bring to a
boil.
Add the halibut, shrimp and chopped clams to the soup and simmer until
the halibut is white and the shrimp are pink, about 5 minutes. Season
with salt and pepper. Serve the soup in shallow bowls with oyster
crackers or crusty bread.
Makes: 8 servings
Nutritional Information Per Serving (excluding unknown items): 375
Calories, 11g Fat, 34 gr Protein, 32 gr Carbohydrate, 5 gr, Dietary
Fiber, 119 mg Cholesterol, 298 mg Sodium.
Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Non-Fat Milk;
1 1/2 Fat.
Posted by: Darlene BC <dsharple@shaw.ca>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
