Seafood Chowder

Soup Stews & Sauces

 

    Seafood Chowder

    Category

    Soups, Stews & Sauces

    Cookware Items Used In This Recipe:

    Seafood Chowder

    Ingredients

    • 1/4 cup Olive Oil

    • 1 Onion, chopped

    • 2 Garlic Cloves, minced

    • 2 tbsp Dry Parsley Flakes

    • Pinch Fennel Seeds

    • Pinch Saffron

    • Pinch Rosemary

    • 10 Peppercorns

    • 1/8 tsp Thyme

    • 1/3 cup Tomato Pasta

    • 2 tsp Salt

    • 1/3 cup Water

    • 1.5 lbs Halibut Steak, diced and bones removed

    • 1- 16oz can Clamato Juice

    • 1- 6oz can, Clams, undrained

    • 1.5 lbs Frozen Cooked Shrimp, tail off, thawed

    Directions

    1. Place 4 Quart Stock Pot on range top over medium heat. Add oil and heat for 2 minutes.

    2. Sauté onion and garlic until golden. Add parsley flakes, fennel seeds, saffron, rosemary, peppercorns, thyme and salt; stir. Add halibut to other ingredients.

    3. Mix tomato paste with water and pour into pot. Add clamato juice and bring to a boil. Remove form heat.

    4. Place covered 4 quart on Slow Cooker Base and simmer on Setting #4 for 30 minutes. Add clams and shrimp. Continue simmering for 1 hour. Remove peppercorns before serving. Keep warm on Setting #1. Serve Immediately.
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