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Lustre Craft Cookware

Seafood Chowder

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Cook Time 1 hour 40 minutes
Course: Soups, Stews & Sauces
Ingredients Equipment Method

Ingredients
  

  • 1/4 cup Olive Oil
  • 1 Onion chopped
  • 2 Garlic Cloves minced
  • 2 tbsp Dry Parsley Flakes
  • Pinch Fennel Seeds
  • Pinch Saffron
  • Pinch Rosemary
  • 10 Peppercorns
  • 1/8 tsp Thyme
  • 1/3 cup Tomato Paste
  • 2 tsp Salt
  • 1/3 cup Water
  • 1.5 lbs Halibut Steak diced and bones removed
  • 1- 16 oz can Clamato Juice
  • 1- 6 oz can Clams, undrained
  • 1.5 lbs Frozen Cooked Shrimp tail off, thawed

Equipment

  • 4 Quart Gourmet Slow Cooker Set

Method
 

  1. Place 4 Quart Stock Pot on range top over medium heat. Add oil and heat for 2 minutes.
  2. Sauté onion and garlic until golden. Add parsley flakes, fennel seeds, saffron, rosemary, peppercorns, thyme and salt; stir. Add halibut to other ingredients.
  3. Mix tomato paste with water and pour into pot. Add clamato juice and bring to a boil. Remove form heat.
  4. Place covered 4 Quart on Slow Cooker Base and simmer on Setting #4 for 30 minutes. Add clams and shrimp. Continue simmering for 1 hour.
  5. Remove peppercorns before serving. Keep warm on Setting #1. Serve Immediately.