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Ingredients

• 3 cup(s) water
• 1 cup(s) bottled clam broth
• 1/2 pound(s) medium shrimp -- shelled, deveined and quartered shells reserved
• 6 clove(s) garlic -- 4 smashed, 2 minced
• 1/4 cup(s) dry sherry
• 1/2 teaspoon(s) crushed red pepper
• 2 bay leaves
• 1 onion, chopped about 1 1/2 cups
• 1 tablespoon(s) extra-virgin olive oil
• 1 small fennel bulb, cored and finely diced 1/2 cup
• 1 celery rib, finely diced
• 1 small green bell pepper, finely diced
• 1 14-ounce can peeled Italian tomatoes, finely chopped and juices reserved
• 1 medium baking potato, peeled and cut into 1/2-inch pieces
• Salt and freshly ground black pepper
• 6 ounce(s) skinless grouper or cod fillet, cut into 1-inch pieces
• 1 3-ounce can smoked oysters, drained and chopped
• 1 tablespoon(s) Worcestershire sauce
• 1 cup(s) buttermilk, at room temperature
• 2 tablespoon(s) chopped flat-leaf parsley

Description

Shrimp-and-Smoked-Oyster Chowder - The Huffington Post

Kitchen Daily