Seafood, sausage, and tomato chowder


1/4 cup olive oil
2 med onions, chopped
4 cloves garlic, minced
1 1/2 cup finely chopped fresh parsley
1 cup dry white wine or dry vermouth
28 oz can italian plum tomatoes with their juice
2 cup clam juice or fish stock
1 can (6 oz) tomato paste
1 tsp pepper
1 tsp dried thyme
1 tsp dried basil
Pn saffron
Salt to taste
1/2 lb hot-style bulk sausage, casings removed
3/4 lb extra-lg or jumbo shrimp (allow 3 per person)
3/4 lb scallops
1 dozen clams, scrubbed
3/4 lb flounder fillets, cut into 1″ cubes

Spicy red pepper puree:
1 slice white, wheat, or egg bread, crusts removed
3 tbsp broth from chowder
3 lg cloves garlic, peeled
1/2 jar (7 oz) roasted red peppers, drained
2 tbsp parsley sprigs
1/2 tsp dried basil
1/2 tsp salt
6 drops tabasco sauce
3 to 4 tbsp olive oil

How to prepare

To make broth:
In a large, heavy soup pot over medium-high heat, heat oil add onions, garlic, and parsley and saut

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