Beaufort Chowder Recipe
(SERVES 4 TO 6)
Ingredients: |
2 oz/ 60 g
2
1
2
3
5 cups/ 1.2 L
1/2 tsp/ 2 mL
1 tsp/ 5 mL
2
1/2 lb/ 250 g
|
salt pork, diced
onions, finely chopped
peeled whole garlic clove
large tomatoes, peeled, seeded & diced
potatoes, peeled & diced
fish stock
thyme
chopped fresh parsley
red snapper filets, cut in 1/2 inches wide strips
shrimp, shelled & deveined
pinch of crushed chilies
lime juice
salt and pepper |
 |
|
Method:
-
Place salt pork
in saucepan. Cook over medium heat for 4
minutes. Remove salt pork and discard.
-
Add onions and garlic to hot pan
and cook over medium heat for 4 minutes.
-
Add tomatoes, mix well, and cook
for 2 minutes.
-
Add potatoes, fish stock and
seasonings. Bring to a boil and over medium heat
cook for 10 minutes. Uncovered.
-
Add fish and shrimp, mix and cook
over low heat for 4 minute. Add few drops of
lime juice. Serve with toasted garlic bread.
|
|
1
SERVING: 280 CALORIES
29g CARBOHYDRATE 18g PROTEIN
10g FAT 1.2g FIBER |
|
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