Fish chowder with habanero peppers

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
1 Celery stalk; thinly sliced
1 medium Onion; chopped
2 mediums Waxy potatoes; cut into 1cm (0.5 in) chunks
1 pounds Cod fillet; cut into large pieces
2 tablespoons Garlic granules
2 tablespoons Dried thyme
2 Bay leaves
2½ pint Fish stock
8 ounces (fl) tomato paste (up to)
5 Habanero peppers; left whole or cut in half
1 pounds Raw prawns; peeled, deveined and cut in half crossways
Salt and pepper

Directions

From: gcaselton@... (Graeme Caselton BSc(Open)) Date: Tue, 3 Sep 1996 16:02:15 +0200 Heat the oil in a large saucepan over medium heat. add the celery, onion and potatoes and saute 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 sou 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. CHILE-HEADS DIGEST V3 #093

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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