Mediterranean Seafood Chowder |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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My family is not overly fond of seafood, confirms Erin Nicole Morris from OFallon, Missouri. But they really enjoy this rich-tasting soup that combines shrimp and cod. Toss in a green salad and you have a satisfying meal. Ingredients:
1-1/2 cups chopped sweet yellow or red peppers |
1 large onion, quartered and thinly sliced |
2 tablespoons olive oil |
3 garlic cloves, minced |
1 can (28 ounces) crushed tomatoes |
2-1/4 cups water |
1 can (14-1/2 ounces) chicken broth |
1 cup uncooked long grain rice |
1/2 cup white wine or additional chicken broth |
1/2 to 1 teaspoon dried thyme |
1/2 to 1 teaspoon dried basil |
1/2 teaspoon salt |
1/8 teaspoon crushed red pepper flakes |
8 ounces uncooked medium shrimp, peeled and deveined |
8 ounces cod fillets, cut into pieces |
Directions:
1. In a Dutch oven, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, water, broth, rice, wine or additional broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
2. Stir in the shrimp and cod; cover and simmer for 2-4 minutes or until shrimp turn pink and fish flakes easily with a fork. Yield: 10 servings.
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