Tomato And Scallop Chowder - cooking recipe

Ingredients

2 Tbsp. cooking oil
1 c. chopped onion
1/2 c. chopped celery
2 c. peeled and chopped tomatoes, fresh or canned
1 tsp. salt
1 bay leaf
1 tsp. chopped fresh basil or 1/2 tsp. dried
1 c. water
1 c. fish stock or clam juice
2 c. sliced sea scallops
pepper to taste

Preparation

Heat oil in a large deep saucepan.
Add onion and celery; cook until the vegetables are soft, but not brown.
Add tomatoes, salt, bay leaf and basil.
Cover and simmer over low heat for 30 minutes.
Add water, clam juice and scallops.
Simmer for 5 minutes.
Season to taste with pepper and serve.
Serves 4 to 6.