Recipe by Bitsie
An awful lot of hoopla and celebrating goes on in Tampa in February and this chowder/stew is often served. I finaly got this wonderful recipe, after years of asking, from a friend who admitted it was from the Gasperilla Cookbook. Full flavored and hearty and easy to put together. Serve with warm crusty bread or big ole' homemade croutons. Time is estimated. I guess it depends on how fast one dices.
- 1 lb red snapper fillets or 1 lb grouper fillet
- 1⁄2 cup diced cooked boneless skinless chicken
- 2 slices bacon
- 1 cup diced potato
- 2⁄3 cup chopped onion
- 1 minced garlic clove
- 1⁄4 cup diced carrot
- 1 tablespoon dice celery
- 1 lemon, juice of
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon paprika
- 1⁄4 teaspoon ground dill
- 2 cups half-and-half cream
- 2 cups hot water (not quite boiling)
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground ginger
- 2 tablespoons dry white wine, can be added if desired (optional)
Directions See How It's Made
- Fry bacon & remove from pan.
- Add onions & garlic to drippings.
- Saute' until tender but not browned.
- Add the water, potatoes, carrots, celery, and paprika.
- Cook until the potatoes are almost done.
- Cut fish into 1 inch pieces.
- Add the rest of the seasonings, the fish and cooked chicken at the same time.
- Cook until fish becomes flaky this only takes a short time depending on thickness of fish.
- Pour in the Half & Half and white wine, stir well.