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Pineapple Fish Chowder

Flavors.of.Asia's picture
Ingredients
  Fish 1 1⁄2 Pound (carp, sea bass, etc.)
  Oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Onions 1⁄2 Cup (8 tbs), minced
  Water 2 Quart
  Grated orange rind 2 Teaspoon
  Bay leaf 1
  Dried ground chili peppers 1⁄2 Teaspoon
  Anise 1⁄4 Teaspoon
  Saffron 1⁄4 Teaspoon
  Dry sherry 3 Tablespoon
  Raw shrimp 1 Pound, shelled, deveined and cut in half
  Cornstarch 2 Tablespoon
  Soy sauce 2 Tablespoon
  Canned crushed pineapple 1 Can (10 oz), drained
Directions

GETTING READY
1) Remove the skin of the fish and cut it into 1/2 inch pieces.
2) In a small bowl, mix together the cornstarch, soy sauce and little water.
MAKING
3) In a saucepan heat oil and sauté garlic and onions for 10 minutes.
4) Stir in the water, orange rind, bay leaf, chili peppers, anise saffron and sherry.
5) Bring the mixture to a boil add the fish and cook over medium heat for 10 minutes.
6) Stir in the shrimps and simmer for 10 minutes.

FINALIZING
7) Add the cornstarch mixture and stir until thickened.
8) Add the pineapples and cook for 5 minutes more.
9) Taste for seasoning and discard the bay leaf.

SERVING
10) Serve Pineapple Fish Chowder hot with boiled rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
4

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