Shrimp-and-Smoked-Oyster Chowder

Shrimp-and-Smoked-Oyster Chowder
Photo by John Kernick

Ingredients

  • 1 tablespoon(s) extra-virgin olive oil
  • 6 ounce(s) skinless grouper or cod fillet
  • 1 celery rib
  • 1 3-ounce can smoked oysters
  • 1 tablespoon(s) Worcestershire sauce
  • 1 cup(s) buttermilk
  • 1 small green bell pepper
  • + 13 more ingredients
    • 1 onion
    • 0.5 teaspoon(s) crushed red pepper
    • 0.5 pound(s) medium shrimp-shelled
    • 2 tablespoon(s) chopped flat-leaf parsley
    • 1 small fennel bulb
    • 1 14-ounce can peeled Italian tomatoes
    • 2 bay leaves
    • Salt and freshly ground black pepper
    • 6 clove(s) garlic -4 smashed
    • 0.25 cup(s) dry sherry
    • 3 cup(s) water
    • 1 cup(s) bottled clam broth
    • 1 medium baking potato

In a large saucepan, combine the water and clam broth with the shrimp shells, smashed garlic, sherry, crushed red pepper, bay leaves and one third of the onion. Bring to a boil and simmer, covered, over low heat for 20 minutes. Strain the shrimp stock into a heatproof bowl and discard the solids....

View full recipe at Food & Wine

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