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Charlie's Crab Chowder

1/4 C. olive oil
3 medium garlic cloves, peeled and crushed
1 C. onion, finely diced
1/2 C. celery, finely diced
1/4 t. basil
1/4 t. oregano
pinch of thyme
8-10 whole plum tomatoes, peeled, seeded and chopped into 1/4 inch pieces (or 2 C. stewed tomatoes, finely chopped without the juice)
1 C. tomato sauce
6 C. clam juice
1 lb. boneless pollack cut into 1 inch cubes (you may use blue fish, striped bass, trout and catfish too)
2 T. fresh parsley, chopped
salt to taste

In a (4 quart) soup pot, heat olive oil. Add garlic. When the garlic turns brown remove it quickly with a slotted spoon and discard. Reduce the heat. Add celery, onions and spices to oil. Cook over medium heat for 5 minutes. Add tomatoes and tomato sauce; simmer for 5 minutes. Add clam juice and pollack.

Cover and bring to a boil. Remove cover and boil for 10 minutes longer. With a wire whisk, whip soup to break up fish into pea-sized flakes. Reduce to simmer and cook for 20 minutes.

Add parsley and salt to taste. You may also serve by ladling soup over rice primavera in a soup crock.
Yield 8 servings.

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