Seafood Chowder
Ingredients
12 oz. fresh or frozen cod, pike or
other fish fillets
8 oz. fresh or frozen peeled and
deveined shrimp
2 C. chicken broth
1 C. sliced fresh mushrooms
1 lg. carrot, sliced
1 med. onion, chopped
1 clove garlic, minced
1/2 tsp. dried marjoram, crushed
1 bay leaf
1/8 tsp. salt
1/8 tsp. pepper
1 (15 oz.) can tomato sauce
2 lg. tomatoes, peeled, seeded and
chopped
2 Tbsp. snipped parsley
1/2 tsp. finely shredded lemon peel
Cooking Instructions
Thaw fish and shrimp, if frozen. Cut fish into 1 inch pieces. In a large saucepan, combine broth, mushrooms, carrot, onion, garlic, marjoram, bay leaf, salt and pepper. Bring to boiling; reduce heat. Cover and simmer 10 minutes, or until vegetables are tender. Stir in tomato sauce, tomatoes, fish and shrimp. Return to boiling; reduce heat. Cover and simmer 2 to 3 minutes or until fish flakes easily. Discard bay leaf. Sprinkle with parsley and lemon peel. This savory soup has just 2 grams of fat per main dish serving; that’s only about 10 percent of calories. To get well rounded homemade taste without overcooking fish and shrimp, simmer the vegetables and seasonings together in broth first, then add the seafood and cook just 2 or 3 3 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)