Shrimp-and-smoked-oyster Chowder

Ingredients

3 cups  water 1 cup  bottled clam broth 1/2 pound  medium shrimp shelled, deveined and quartered, shells reserved 6   garlic cloves 4 smashed, 2 minced 1/4 cup  dry sherry 1/2 teaspoon  crushed red pepper 2   bay leaves 1   onion chopped (about 1 1/2 cups) 1 tablespoon  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 ounces  skinless grouper or cod fillet cut into 1-inch pieces 1 3 ounce  can smoked oysters drained and chopped 1 tablespoon  worcestershire sauce 1 cup  buttermilk at room temperature 2 tablespoons  chopped flat-leaf parsley Tip: One Serving 180 cal, 5 gm fat, 1 1/2 gm sat fat, 16 gm carb, 3 gm fiber, 19 gm protein, 780 mg sodium.

Description

Shrimp-and-Smoked-Oyster Chowder, Recipe

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