Fish Chowder with Habanero Peppers
Ingredients:
- 1 Tbsp Vegetable oil
- 1 Celery stalk; thinly sliced
- 1 md Onion; chopped
- 2 md Waxy potatoes; cut into 1/2-inch chunks
- 1 lbs Cod fillet; cut into large pieces
- 2 Tbsp Garlic granules
- 2 Tbsp Dried thyme
- 2 Bay leaves
- 2-1/2 pt Fish stock
- 8 oz. tomato paste
- 5 Habanero peppers; left wholeor cut in half
- 1 lbs Raw prawns; peeled, deveinedand cut in half crossways
- Salt and pepper
Preparation:
Heat the oil in a large saucepan over medium heat. add the celery, onion and potatoes and sauté until tender, about 5-10 minutes.
Add the fish and continue cooking for 2-3 minutes. Add the garlic, thyme and bay leaves. Add the fish stock, tomato paste and peppers.
Bring the soup to the boil, lower to a simmer and cook for 30 minutes. Add the prawns and salt and papper to taste. Continue cooking for about 2 minutes, just until the prawns lose their translucence.
Servings: 4 to 6Source:
Submitted by: Recipe Group Member
Date:
