Seafood Chowder
Seafood Chowder
Rated 4.8 stars by 4 users
Category
Soups, Stews & Sauces
Cookware Items Used In This Recipe:
Ingredients
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1/4 cup Olive Oil
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1 Onion, chopped
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2 Garlic Cloves, minced
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2 tbsp Dry Parsley Flakes
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Pinch Fennel Seeds
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Pinch Saffron
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Pinch Rosemary
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10 Peppercorns
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1/8 tsp Thyme
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1/3 cup Tomato Pasta
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2 tsp Salt
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1/3 cup Water
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1.5 lbs Halibut Steak, diced and bones removed
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1- 16oz can Clamato Juice
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1- 6oz can, Clams, undrained
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1.5 lbs Frozen Cooked Shrimp, tail off, thawed
Directions
Place 4 Quart Stock Pot on range top over medium heat. Add oil and heat for 2 minutes.
Sauté onion and garlic until golden. Add parsley flakes, fennel seeds, saffron, rosemary, peppercorns, thyme and salt; stir. Add halibut to other ingredients.
Mix tomato paste with water and pour into pot. Add clamato juice and bring to a boil. Remove form heat.
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.