*  Exported from  MasterCook  *
 
                      Carribean-Style Seafood Chowder
 
 Recipe By     : New Orleans, Times Picayune Aug. 29, '96
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Entree                           Party
                 Stew, Soup & Stock
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      lb            assorted firm-fleshed fish -- snapper, drum,  trou
                         ---reserve fish bones and shrimp shells--
    1      lb            large shrimp -- peel, devein
      1/3  c             fresh lime juice
    2                    jalapeno chiles -- seed, mince
    4                    onions -- divided
    4      cloves        garlic -- divided
    3      stalks        celery -- divided
    6      c             cold water
      1/3  c             thick-sliced bacon -- diced
    2                    sweet peppers -- seed, chop finely
    3      c             potatoes -- diced
      1/2  tsp           dried thyme
    2      leaves        bay leaf
      1/4  tsp           nutmeg -- freshly grated
    4      c             tomatoes -- peel, chop
      1/4  c             tomato paste -- optional
                         beer
                         cayenne & black pepper -- to tate
 
 Cut fish in 2-inch cubes.  Toss together fish, shrimp, lime juice, and
 jalapenos.  Refrigerate for 2 hours.  Place fish bones and shrimp shells in
 stockpot with one unpeeled onion, one unpeeled garlic clove -both quartered-
 and one celery rib.  Cover with water and simmer one hour.  Drain and
 discard solids.  Reserve stock.
 
 Saute bacon 'til browned.  Reserve bacon.  Saute remaining three onions, two
 celery ribs, and both peppers 'til tender alnd golden.  Add garlic, finely
 mined, and saute a minute longer.  Add potaotes, thyme bay and nutmeg; cover
 with hot stock, tomatoes and tomato paste [if used].  Cook 'til potatoes are
 barely tender, about 15 to 20 minutes.  Add fish and shrimp along with their
 marinade.  Simmer another 10 to 15 minutes 'till done.  Thin with beer, if
 needed, and adjust heat level to suit you.
 
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