Recipe - Ratatouille Seafood Chowder (Mf)

Half of protein ratatouille
recipe
One half teaspoon Dried fennel seeds
1 cup Tomato juice or fish stock
1 One half pound Seafood; like peeled and
deveined shrimp, scallops
or monkfish, cut into 1
inch cubes
Chopped italian parsley
leaves, generous handful
Salt and pepper

To form a soupier poaching liquid, gently reheat 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.

All Recipes Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6648

Posted to MCRecipe Digest V1 #793 by 4paws@netrax.net (ShermeyerGail) on
Sep 19, 1997