Seafood Chowder - cooking recipe

Ingredients

12 oz. fresh or frozen cod, pike or other fish fillets
8 oz. fresh or frozen peeled, deveined shrimp
2 c. chicken broth
1 c. sliced mushrooms
1 large carrot, sliced
1 medium onion, chopped
1/8 tsp. each: pepper and salt
1 clove garlic, minced
1/2 tsp. marjoram, crushed
1 bay leaf
1 (15 oz.) can tomato sauce
2 large tomatoes, peeled, seeded and chopped
2 Tbsp. snipped parsley
1/2 tsp. shredded lemon peel

Preparation

Thaw fish and shrimp, if frozen.
Cut fish into 1 inch pieces.
In large saucepan, combine broth, mushrooms, carrot, onion, garlic, marjoram, bay leaf, salt and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 10 minutes or until vegetables are tender.
Stir in sauce, tomatoes, fish and shrimp. Return to boiling; reduce heat.
Cover and simmer for 2 or 3 minutes or until fish flakes easily.
Discard bay leaf. Sprinkle with parsley and lemon peel.
Serves 4 generously.