Andrea's Low Fat Seafood Chowder
6 cloves fresh garlic chopped and sauteed in
Dice and add:
I giant whole leek
1/2 tsp turmeric
Stir until the vegetables soften and reduce, then add:
1 giant can chopped tomatoes
It's ready when they are done, 5-8 minutes, but I add them and cook another 30 minutes so they kinda melt into the stock.
I've also poached fish filets on top of the broth, for more protein and a heartier meal.
Take a large pot add 2 tbsp oil oil and begin to heat.
Stir this around until the vegetables all have a little bit of browning happening.
Then I add a giant can of chopped tomatoes
Salt and pepper
1 tbsp each:
1 bay leaf
2 tblsp olive oil
1 fat stalk of fennel
I parsnip
2 whole carrots
corn from one raw ear
4 stalks celery
1/2 tsp thyme
1 bay leaf
handful of fresh basil torn up, maybe 20 leaves
7 strands saffron
salt and pepper
1 small can double strength Campbell's beef broth + 1 can water
handful of bay scallops for flavor
Simmer 45 minutes, then add the rest of the scallops.
My First Of The Fall Soup
Dice and throw into the pot:
7 cloves of garlic
one large white onion
2 big carrots
3 stalks of celery
1 sweet potato
One can of fatfree chicken broth
One can of water
tarragon
thyme
cumin
oregano
worchestershire
about 30 fresh basil leaves
I let this cook at least 45 minutes, but it often ends up simmering for 2-3 hours because I like the flavor of the tomato after it hits that breakdown point.
