Spanish Style Seafood Chowder recipes
Ingredients
- 1/4 Lb cold-water shrimp, peeled and cooked
- 1/3 Lb haddock cut into 1 inch chunks
- 1/3 Lb salmon cut into 1 inch chunks
- About 15 rinsed mussels
- 3/4 cup tawny or port
- 3/4 cup heavy cream
- 2 L fish broth
- 1 cup medium diced potatoes
- 1/2 cup fine diced onion
- 1/2 cup fine diced carrot
- 2 Tbsp olive oil
- 2 Tbsp chopped chives
- 2 slices of bacon diced
- 1 tsp minced garlic
- 1/2 tsp thyme
- 1/4 tsp cayenne powder
- 1 tsp saffron
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