Subj : BH&G 2162
To   : ALL
From : DAVE DRUM
Date : Sun Mar 21 2021 11:49:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shore Chowder
 Categories: Soups, Seafood, Vegetables, Sauces
      Yield: 4 Servings
 
    1/4 c  Lime mayonnaise *
           +=OR=+
    1/4 c  Mayonnaise
           +=WITH=+
    1/4 ts Shredded lime peel stirred
           - in
      2 cl Garlic; minced
     14 oz Can chicken broth
      4 sm Carrots; peeled, julienned
           +=OR=+
  1 1/2 c  Packaged fresh julienned
           - carrots
  1 1/2 c  Purchased or homemade
           - Puttanesca Pasta Sauce
      1 c  Grape or cherry tomatoes
      1 lb Skinless fish filets; cod,
           - sole, or striped bass, in
           - 2" pieces
      2 c  Fresh baby spinach
           Sliced baguette-style French
           - bread or French bread;
           - toasted if desired

MMMMM----------------------PUTTANESCA SAUCE---------------------------
    1/2 c  Chopped onion
      3 cl Garlic; minced
      1 tb Olive oil
 14 1/2 oz Can diced tomatoes;
           - undrained
    1/4 c  Dry red wine
           +=OR=+
    1/4 c  Chicken broth
      2 tb Tomato paste
    1/8 ts Crushed red pepper
     12    Pitted kalamata olives
      3 tb Snipped fresh parsley
      3    Canned anchovy filets; in
           - 1/2" pieces
      1 tb Capers; drained, chopped
 
  In a small bowl combine lime mayonnaise and garlic; set
  aside.
  
  In a 3 quart microwave-safe bowl combine chicken broth and
  carrots. Microcook, covered, on 100 percent power (high)
  for 4 to 5 minutes or until crisp-tender, stirring once
  halfway through cooking.
  
  Uncover carrot mixture. Stir in puttanesca sauce,
  tomatoes, and fish. Microcook, covered, on 100 percent
  power (high) for 3 to 4 minutes or until fish just begins
  to flake easily, stirring once halfway through cooking.
  Stir in spinach. Ladle fish and vegetables into serving
  bowls. Pass mayonnaise mixture with bread slices to serve
  with chowder.
  
  Makes 4 servings.
  
  PUTTANESCA SAUCE: In a large skillet cook onion and garlic
  in olive oil over low heat until tender. Add diced
  tomatoes, dry red wine or chicken broth, tomato paste, and
  crushed red pepper. Bring to boiling; reduce heat. Simmer,
  uncovered, for 15 to 20 minutes or until sauce is desired
  consistency. Stir in kalamata olives, fresh parsley,
  anchovy filets, and capers, drained and chopped. Heat
  through.
  
  * Look for lime mayonnaise in the Hispanic food section of
  supermarkets or in Hispanic markets. If you are unable to
  find it, use regular mayonnaise combined with 1/4 teaspoon
  finely shredded lime peel.
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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