Adapted from simplyrecipes.com.
1 onion, chopped
2 stalks celery, sliced
2/3 cup fresh flat-leaf Italian parsley, chopped
3 cloves garlic, minced
1/4 cup extra virgin olive oil
1 can diced tomatoes, with their juices
1 tsp tomato paste
8 ounces clam juice
2/3 cup chicken stock
1/2 pound white fish (I used mahi mahi), cut into bite-sized pieces
1/2 pound bay scallops or quartered sea scallops
1/2 pound shrimp, peeled and deveined
1 fresh jalapeno pepper, sliced*
*I wanted some heat so I left some of the seeds in. For a milder chowder, remove all of the seeds or leave the pepper out altogether.
|Simmer seafood for 5 minutes |
or until cooked through.
- Heat oil in a heavy saucepan or deep skillet. Add onions, celery, and garlic and saute for 5 minutes.
- Add parsley, tomatoes, and tomato paste and cook for 2 minutes.
- Add clam juice and broth and bring to a simmer over low or medium-low heat.
- Increase heat to medium, add seafood, and simmer for 5 more minutes or until seafood is cooked through.