Title: Caribbean fish chowder
 Categories: Fish, Soups
      Yield: 8 Servings
 
    1/4 lb Small shrimp
    1/2 lb Fish filets
    1/4 lb Clams
      3 c  Fish stock
      1 c  Clam juice
    1/2 c  Burgundy wine
      1 tb Corn oil
      3    Cloves garlic, crushed
      3    Stalks celery, diced
      1    Potato, peeled & diced
    1/3 c  Stewed, chopped tomatos
      1    Green Bell pepper, diced
    1/2 ts Basil
    1/2 ts Oregano
      2    Bay leaves
      1 ts Paprika
    1/2 ts Celery seed
    1/2 ts Dry mustard
    1/2 ts Dried cilantro
 
  Salt & pepper to taste
  
  Many recipes come out of the Caribbean that people either like or
  hate on first taste.  This particular recipe is for a chowder that is
  excellent.
  
  Heat the oil in a large soup pot.  Saute' the onion and garlic until
  the onions are transluscent.  Add all of the other ingredients except
  the shrimp, clams and the fish. Simmer for 1 hour or until the
  veggetables are tender.  Add the seafood and cook for 7 to 10 minutes
  at a low boil.
  
  NOTE:  I have added on occassion 1/4 cup rice to this recipe and it
  is good that way too.
  
  Serves 8 to 10.
  
  Posted by Penny Plant. Courtesy of Fred Peters.