Tomato And Scallop Chowder - cooking recipe

Ingredients

2 Tbsp. oil
1/2 c. chopped onion
1/2 c. chopped celery
2 c. peeled tomatoes, chopped
1 c. fish stock or clam juice
freshly ground black pepper
1 tsp. salt
1 bay leaf
1/2 tsp. basil, crumbled
2 c. bay scallops

Preparation

In large pan, heat oil; add onion and celery until soft but not brown.
Add tomatoes, salt, bay leaf and basil.
Cover and simmer for 30 minutes.
Add water, fish stock and scallops. Simmer for 5 minutes.
Season to taste with pepper.
Remove bay leaf.
Makes 4 servings.