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Seafood Chowder
Rated 3.7 stars by 3 users
Category
Soups, Stews & Sauces, Soups, Stews, Sauces
Author:
Brittany Pitschman
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
- 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.