Recipe - Fish Chowder With Habanero Peppers

1 tablespoon Vegetable oil
1 Celery stalk; thinly cut or sliced up
1 md Onion; chopped
2 md Waxy potatoes; cut into
1cm (0.5 in) chunks
1 pound Cod fillet; cut into large
pieces
2 tablespoon Garlic granules
2 tablespoon Dried thyme
2 Bay leaves
2 One half pt Fish stock
8 ounce (fl) tomato paste
4 (up to)
5 Habanero peppers; left whole
or cut in half
1 pound Raw prawns; peeled, deveined
and cut in half crossways
Salt and pepper

From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))

Date: Tue, 3 Sep 1996 16:02:15 +0200
Heat the oil in a large saucepan over medium heat. add the celery, onion
and potatoes and saute until tender, about 510 minutes. Add the fish and
continue cooking for 23 minutes. Add the garlic, thyme and bay leaves.

Add the fish stock, tomato paste and peppers. Bring the sou to the boil,
lower to a simmer and cook for 30 minutes. Add the prawns and salt and
papper to taste. Continue cooking for about 2 minutes, just until the
prawns lose their translucence.

CHILEHEADS DIGEST V3 #093

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.