Johnny's Fish Chowder

Recipe Ingredients

1		Bacon - chopped
2 tablespoons	30ml	Olive oil
1		Onion - chopped
2		Celery stalks - chopped
1 cup	146g / 5.1oz	Diced turnip
1 cup	146g / 5.1oz	Diced summer squash
1 cup	146g / 5.1oz	Diced potato
1 cup	93g / 3.3oz	Garlic clove - minced (small)
3 tablespoons	45ml	Thyme leaves
4 cups	948ml	Fish stock or bottled clam juice - (to 6 cups)
3 cups	187g / 6.6oz	Tomatoes - peeled, seeded, (large)
		And chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Clams or mussels - (to 8) - cleaned, (optional) (small)
12 oz	340g	Firm white fish fillets (cut into chunks)
		And/or shrimp (peeled and deveined)
1/4 cup	36g / 1.3oz	Chopped fresh parsley

Recipe Instructions

In a large stockpot over medium heat, fry the bacon until it begins to crisp. Remove the bacon from the pan and set aside.

Add the oil to the bacon drippings in the pot. Add the onion and celery and cook until softened and translucent, about 5 minutes. Add the turnip, squash, potato, garlic and thyme and cook for 5 minutes.

Add the fish stock or clam juice and the tomatoes, bring the mixture to a boil and simmer just until the potatoes are tender, about 10 minutes. Season with the salt and pepper to taste. Bring the soup to a boil. If using clams or mussels, add them and continue cooking until shells open.

Turn off the heat, add the shrimp or fish, cover and let sit until cooked through, about 5 minutes. Remove clam or mussel shells, if desired. Sprinkle with the bacon and parsley and serve immediately.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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