Caribbean Fish Chowder

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 t 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.