Sopa espesa de pescado (Chowder)

Ingredientes

• 1 1/2 lb. white fish fillets (finely diced (ex. snapper, bass, grouper or cod))
• 64 oz. seafood stock
• 28 oz. tomatoes (drained & chopped)
• 1 1/2 cups onion (chopped (1 medium size))
• 1 1/2 cups celery (chopped (3 stalks))
• 1 cup red bell pepper (chopped)
• 2 tbsp. garlic (chopped (5 cloves))
• 3 dried bay leaves
• 1/2 cup parsley (chopped)
• 1 cup white wine
• 1/2 cup agave nectar
• 1/2 cup ketchup
• 1/4 cup extra virgin olive oil
• 4 tbsp. worcestershire sauce
• 3 tbsp. lemon juice
• 2 tsp. salt
• 1/2 tsp. dried thyme
• 1/2 tsp. cayenne pepper
• 1/2 tsp. paprika
• 1/2 tsp. pepper
• 1/4 tsp. cinnamon
• Sherry Pepper Rum sauce

Preparación

1. 1

   In a large pot, on medium low heat, add the olive oil and garlic and cook for 3 minutes.

2. 2

   Add the onion, celery, parsley, red pepper, and tomatoes; raise heat to medium and cook 10 minutes, stirring periodically.

3. 3

   Add in the seafood stock, thyme, cayenne, paprika, bay leaves, cinnamon, salt, pepper, lemon juice and ketchup and bring to a boil.

4. 4

   Add the finely diced fish and agave nectar and cook uncovered for 90 - 120 minutes on medium. Periodically, use large whisk to stir and break up the fish pieces. While the chowder is cooking, be sure to constantly remove any impurities that may rise to the surface.

5. 5

   Fish out bayleaves, Chowder is traditionally served warm with a tablespoon of rum and a few dashes of sherry pepper sauce.