Sunday dinner was simple and delicious.
Fish Chowder
1/4 lb raw sea scallops
1/4 lb medium raw shrimp
1 tilapia, cod, halibut, or orange roughy fillet
(can use more than one if you would like)
3 stalks of tender celery - diced
1/2 small white onion - diced
2 Tbsp butter
1 large potato - peeled and diced
3 medium carrots - peeled and diced
1 can diced tomatoes with juice
1 can tomato sauce
1 box/can vegetable stock
hot sauce to taste
Pour vegetable stock into large pot and add potatoes and carrots.
Bring to a boil - lower heat and simmer.
Saute onions and celery in butter until tender.
Add to vegetable stock.
When vegetables are tender,
add tomatoes and tomato sauce.
Rinse seafood and cut up into bite size pieces.
Add to stock and allow to simmer
until fish is no longer translucent but still tender.
Reduce heat and allow to sit for 5 minutes before serving.
Serves 4
Delicious with Italian bread fried in a pan with olive oil.




















