A perfect beginning to a heavy meal, this light, bright chowder features plump shrimp and pieces of fish in a savory tomato and wine-based broth. Cut the vegetables in fine — even matchstick — julienne to give the dish an elegant appearance.
- Raw Shrimp - 4 ounces, peeled and deveined
- Fresh Fish - 4 ounces, boneless, skinless, and diced
- Carrot - 1medium, finely julienned
- Green Peppers - 1 small, seeded, deribbed, and finely julienned
- Green Onions - 2, julienned
- Onion - 1 medium, finely julienned
- Celery - 1 stalk, finely julienned
- Olive Oil - 2 tablespoons
- Bay Leaf - 1 large
- Garlic Clove - 1 medium, minced
- Dried Thyme - 1/2 teaspoon
- Cayenne Pepper - 1/8 teaspoon
- Freshly ground black pepper - 1/4 teaspoon
- Salt - 1/4 teaspoon
- Tomato Paste - 2 tablespoons
- Flour - 2 tablespoons
- Tomatoes - 2 medium, peeled and julienned
- Dry white wine - 1/2 cup
- Parsley Leaves and Stems - 1 tablespoon, minced,
- Fish Stock - 1-1/2 quarts
- Grated Gruyere cheese for garnish
Saute the shrimp, fish, carrot, pepper, green onion, onion, and celery in the hot oil for 2 minutes. Add the bay leaf, garlic, seasonings, and tomato paste. Dust the mixture with the flour. Stir until the flour is blended. Add the tomatoes, wine, parsley, and fish stock. Adjust seasoning, then bring to a boil. Reduce heat and simmer 5 minutes.
To serve: Ladle into soup plates. Sprinkle grated Gruyere on top and allow to melt before serving.