There are times when your body craves for a tasty and appetizing seafood chowder. However, it’s cold, windy and rainy outside and you are not feeling like going out to eat. One thing though, fresh is always better; nevertheless, it’s important to always keep a small stash of seafood in the freezer for this kinds of “emergencies.” So don’t be shy, get in the kitchen and make it happen. Sooooo Good!
Approximate Prep and Cooking Time: 35 to 40 Minutes
Approximate Cost: $15.62 or $7.80 per serving
1 salmon fillet ($1.25)
1 tilapia fillet ($1.42)
6 large shrimp ($2.75)
2 large scallops ($3.00)
1 1/2 tbsp. Angie's Basting Oil (.60)
1/2 tbsp. Angie's Dried Seasoning (.35)
2 red potatoes, diced (.60)
1 carrot (.35)
1 med size onion (.30)
1 large celery stalk (.15)
1/2 cup of white wine, preferable Sherry ($1.00)
3/4 cup of seafood stock, preferably homemade (.50)
1 box of mushrooms-couscous ($1.35)
Clean, cut the potatoes in 1" pieces and fry in 1/2 tbsp. of my basting oil. Set aside.
Clean, cut the salmon and Tilapia, slanted at 2", add to a bowl and season with 1/2 tbsp. of my basting oil and 1/2 tbsp. of my dried seasoning. (Or use one of your choice)
Clean and season the shrimp and add to the bowl.
Season and add the scallops.
Cook the couscous according to the packet directions.
Chop the carrot, onion and celery, sauté in 1/2 tbsp. of my basting oil.
Remove from the stove briefly and add the wine and seafood stock.
Bring back to the stove on med. and add the potatoes.
Bring it to a boil and add the seafood. Cook for about a minute or two, it will cook fast.
The chowder is ready.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.