Latin Chowder
| Serves | 8 |
|---|---|
| Ingredients | Seafood, Potatoes, Vegetables |
| Day Part | Dinner, Lunch |
| Menu Part | Soup |
| Cuisine Type | Mexican |
This is a fish chowder with a Latin twist. Redolent with spices and a lovely color, this soup served steaming hot is a delectable treat.
Ingredients
3 tbsp. canola oil
1 white onion, diced
6 cloves garlic, mashed
2 red bell peppers, diced
6 jalepeños, stemmed and diced (including seeds)
1 tsp. turmeric
1 tbsp. saffron threads
1 tsp. red pepper flakes
2 qt. fish stock
2 carrots, peeled and diced
3 stalks celery, diced
1 tsp. ground cumin
1 tsp. dried coriander
3 potatoes, peeled and diced
1 lb. medium shrimp
1 lb. scallops
1 lb. cod or hake
2 limes, quartered
Steps
1. Heat the oil in a large stockpot over high heat. Add onion, garlic, bell peppers, and jalepeños and sauté for 3 min., stirring often.
2. Add turmeric, saffron, and pepper flakes, and stir to combine. Add stock, carrots, celery, cumin, coriander, and bring to a boil. Decrease heat to low, add potatoes; simmer for 15 min.
3. Turn off heat; add seafood and let rest for 10 min. Garnish with lime wedges.