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Dine Out List/Recipes/Appetisers, Starters, Soups and Vegetable Dishes/Seafood Chowder
Seafood Chowder
4 tilapia fillets
1 cup cannellini beans
1 cup corn
3 tablespoons olive oil
1 cup diced onions
2 large tomatoes, peeled and diced
10 1/2 ounces 98% fat free condensed cream of celery soup
2 cups water
1 tablespoon minced garlic
1 teaspoon minced dried lemongrass
1 tablespoon pesto sauce
1 large vegetable bouillon cube
2 tablespoons dried cilantro
2 tablespoons lemon juice
20 medium shrimp
1 tablespoon soy sauce
3 tablespoons cooking sherry
1 dash Tabasco sauce
fresh ground pepper
In bottom of stock pot, heat olive oil on medium heat. Brown onions and garlic.
Add remaining ingredients and bring to a boil.
Do not bother to cut up the fish; it will disintegrate as the soup cooks, leaving you with lovely chunks of fish to enjoy by the spoonful. You may wish to remove the tails from the shrimp, though I leave them on for visual appeal.
Reduce heat to medium low and simmer for about 15-20 minutes until the soup is the consistency you like (I prefer a fairly thick consistency). You may wish to add a tablespoon of flour or cornstarch as a thickening agent. Stir frequently.
Garnish with fresh parsley, a few spoonfuls of grated parmesan, and/or some crispy garlic croutons.
Options: I'd like to try this with potatoes, but didn't have any on hand. Milk would also probably be a great addition (as a substitute for part or all of the water) if you would like a creamier chowder.
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