Tonight I made another soup from Healthy Latin Cooking — this time, a mixed seafood chowder featuring shrimp, halibut, and cod.
Now this is a broth-based soup I can get behind!
Huh? Why this one?
It has so much other “stuff” in it — the potatoes, the carrots, 3 types of seafood… that actually fills me up.
Yeah, it’s filling, but I want this to be… creamier… more chowder-like. It tastes really good, but it could be thicker. Anyway, the recipe as listed calls for conger eel, but I couldn’t find it.
That’s probably just as well, because if you made it with eel you wouldn’t find ME at the dinner table.
Oh come on, you’d try it…
Maybe if you didn’t tell me what it was first.
So, remember when I said the store didn’t have it? Well…
No! You’re kidding, right?
Chilean Fish and Shrimp Stew
1 1/2 pounds mixed seafood (shrimp, halibut, etc.)
3 cloves garlic, minced
3 tablespoons lemon juice
salt and ground pepper
1 onion, finely chopped
1 green bell pepper, finely chopped
1 cup dry white wine
1 lb potatoes, peeled and cut into large cubes
2 large carrots, cut into 1/2″ slices
1 bay leaf
4 cups fish stock
1/2 cup chopped cilantro
Cut the fish into cubes and place in a 13″ x 9″ glass dish along with the shrimp. Add a third of the chopped garlic, the lemon juice, and salt and pepper. Cover and marinate in the refrigerator for 1 hour.
Heat the oil in a saucepan over medium heat. Add the onions, remaining garlic, and the bell pepper and cook for 4-5 minutes until the onions become translucent, but not browned. Turn the heat to high, add the wine, and bring to a boil. Add the potatoes, carrots, bay leaf, and fish stock, and return to a boil. Reduce the heat and simmer for five minutes. Add the seafood, and simmer for 10 minutes or until the fish flakes easily. Stir in the cilantro and simmer for one minute. Remove the bay leaf, and add additional salt and pepper, if desired.
4 ServingsPrint This Recipe