Ratatouille Seafood Chowder

Recipe Ingredients

1/2		Protean Ratatouille - see * Note
1/2 teaspoon	2.5ml	Dried fennel seeds
1 cup	237ml	Tomato juice or fish stock
1 1/2 lbs	681g / 24oz	Seafood like peeled, deveined shrimp,
		Scallops or monkfish - cut 1" cubes
		Chopped Italian parsley leaves - large handfull
		Salt - to taste
		Freshly-ground black pepper - to taste
		Crusty French bread - warm

Recipe Instructions

* Note: See the "Protean Ratatouille" recipe which is included in this collection.

To form a soupier poaching liquid, gently reheat the Protean Ratatouille with fennel seeds, and tomato juice or fish stock. Bring mixture to a simmer and gently poach seafood until done. Adjust seasoning and add fresh parsley. Spoon into deep dishes and serve with warm crusty French bread with which to sop up the juices.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6648)

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