Baja Seafood Chowder

1. 1

   In a large pot, heat the oil over medium heat. Add the garlic, onion, bell pepper, jalapeno and pepper flakes. Saute until the onion is translucent, 2-3 minutes. Add the stock, wine, tomatoes, tomato paste, sugar, oregano, basil, bay leaf, and potato. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, until the soup is thick but still fairly liquid, about 30 min.

2. 2

   Season to taste with salt/pepper. Discard any clams that are cracked or open. Add the clams to the pot along with the fish and shrimp. Raise the heat slightly, cover and cook until the fish flakes, the shrimp turn pink and the clams open (20 minutes). Discard any clams that do not open during ocoking.

3. 3

   Ladle into warmed bowls, garnish with cilantro and pass the lime wedges at the table.

No additional tips available.