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  Added: Nov 29, 2011  •  Visited (179)  •  Print version Print this recipe (13)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Prince's Chowder
What You Need:
  • 1 slice each of 4 varieties of fish
  • 2 dozen mussels
  • ¼ bay leaf
  • ¼ teaspoon fresh ground pepper
  • Salt
  • 8 oysters
  • 2 tablespoons lemon juice
  • 2 onions, sliced
  • ½ garlic clove, minced
  • ¼ pound butter
  • ¼ pound ham, chopped
  • 1 large tomato
  • 6 sorrel leaves, minced (optional)
  • 1 small eel, skinned and sliced
  • 8 shrimps (shelled)

  • How To Cook:
    1. Slowly fry the onions and garlic in the butter in a saucepan without browning; add the ham and fry, then the tomato.

    2. Add the sorrel, eel, shrimps and fish and turn them in the mixture, shaking the pan, until they are heated through.

    3. Meanwhile, steam the mussels open, and remove from the shells.

    4. Add sufficient boiling water to the liquid left in the mussel saucepan to make 1¼ quarts; drop in the mussels and cook for 15 minutes.

    5. Strain the liquid and pour it over the frying fish mixture; add the bay leaf, pepper and salt, then place over a low heat and simmer for 10 minutes.

    6. Add the oysters with their liquor, and simmer until they crinkle.

    7. Add the lemon juice and serve, putting a little of each fish and sea food in each serving. (The mussels are discarded.)

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Europe » Portugal
    Dish » Soup
    Main Ingredient » Shellfish » Mussel
    Main Ingredient » Shellfish » Oyster
    Main Ingredient » Shellfish » Shrimp

     





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