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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Baja Seafood Chowder Recipe

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This recipe for Baja Seafood Chowder is from Food from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbls. Olive Oil
2 Cloves Garlic, Minced
1 Yellow Onion, Finely Chopped
1 Large Green Pepper, Coarsely Chopped
1 Fresh Jalapeņo Pepper, Seeded and Finely Chopped
1 tsp. Red Pepper Flakes
1 c. Fish Stock (Knorr's Fish Bouillon)
1/4 c. Dry Red Wine
2 Cans (1 lbs each) Tomatoes, Chopped with Juice
2 Tbls. Tomato Paste
1 1/2 Tbls. Sugar
1 tsp. Oregano
1 tsp. Basil
1 lbs. Baking Potato, Chopped
1/4 tsp. Salt
1/8 tsp. Pepper
1 lb. Mussels, Scrubbed
1/2 lbs. Marlin or Swordfish, Cut into 1" Pieces
20 Medium Shrimp, Peeled and cleaned
Directions:
Directions:
In large pot heat oil. Add onion and garlic, bell pepper, jalapeņo and pepper flakes. Saute 2-3 minutes; add stock, wine, tomatoes, juice, tomato paste, sugar, oregano, basil and tomato. Boil. Reduce heat to low, cover and simmer until soup is thick but still fairly liquid.

Season with salt and pepper. Discard open mussels. Add mussels, shrimp and fish to pot. Raise heat to medium, cover and cook until the fish flakes and shrimp turns pink (7-10 minutes). Discard unopened mussels. Ladle into bowl, serve with French bread and green salad.

 

 

 

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