BAJA SEAFOOD CHOWDER

BAJA SEAFOOD CHOWDER image

Yield 8 bowls

Number Of Ingredients 20

2 Tblsp. olive oil
2 cloves garlic, finely chopped
1 yellow onion, finely chopped
1 large green bell pepper, seeded, deribbed and coarsely chopped
1 fresh jalapeno pepper, seeded and finely chopped
1 tsp. red pepper flakes
1 cup fish stock
1/4 cup dry red wine
2 cans tomatoes (1 lb.each), coarsely chopped, with their juice.
2 Tblsp. tomato paste
1 1/2 Tblsp. sugar
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. bay leaf
1 baking potato, peeled and cut into 1-2" pieces
12 small clams in shell, well scrubbed
1/2# swordfish or seabass fillets, cut into 1-2" pieces
1/2# small to med-sized shrimp, peeled and deveined.
1/2 cup fresh chopped cilantro
2 limes, cut into wedges

Steps:

In a large pot, heat the oil over medium heat. Add the garlic, onion, bell pepper, jalapeno and pepper flakes. Saute until the onion is translucent, 2-3 minutes. Add the stock, wine, tomatoes, tomato paste, sugar, oregano, basil, bay leaf, and potato. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, until the soup is thick but still fairly liquid, about 30 min. Season to taste with salt/pepper. Discard any clams that are cracked or open. Add the clams to the pot along with the fish and shrimp. Raise the heat slightly, cover and cook until the fish flakes, the shrimp turn pink and the clams open (20 minutes). Discard any clams that do not open during ocoking. Ladle into warmed bowls, garnish with cilantro and pass the lime wedges at the table.