This evening Anna and I enjoyed some Wicked Chowder. This is a variation of a recipe called Killer Shrimp which I first read about on Matthew Haughey’s Ten Years of My Life.
Ingredients
- 2 tbsps fresh or dried rosemary
- 2 tsps thyme
- 1 tsp black pepper
- 2 cloves garlic, peeled and chopped
- 1/2 tsp fennel seed
- 1 tsp celery seed
- 1 tsp crushed red pepper
- 2 qts clam broth
- 6 ozs tomato paste
- 1/2 stick butter
- 1lb shrimp
- 1lb cod fillet
- 1 loaf of sour dough bread
##Directions##
-
Partially grind up the rosemary, thyme, and fennel seed. You should really still be able to see pieces of the spices rather than just spice dust.
-
Put everything except the shrimp and cod into a pot and simmer for an hour or two until the broth has reduced a bit.
-
Just before you’re ready to eat, add the cod and continue cooking for a few minutes. The cod should basically fall apart. The shrimp only take a minute or two to cook, so toss them in just before you serve the soup.
-
Serve with warmed bread. We get this great sour dough that has huge cloves of garlic roasted in olive oil baked right in it. It’s wonderful.
-
Wish you’d made more.
Next time we make it, I’m going to experiment with adding some vegetables. Nothing crazy, just carrot slices, potatoes, and other simple things like that.