Andrea’s Low Fat Seafood Chowder:
Marinate 1 lb of bay scallops in the juice of 2 lemons while you begin.
6 cloves fresh garlic chopped and sauteed in 2 tblsp olive oil
Dice and add:
I giant whole leek
1 fat stalk of fennel
2 whole carrots
corn scraped from one raw ear
4 stalks celery
1/2 tsp turmeric
1/2 tsp thyme
1 bay leaf
handful of fresh basil torn up, maybe 20 leaves
7 strands saffron
salt and pepper
Stir until the vegetables soften and reduce, then add:
1 giant can chopped tomatoes
1 small can double strength Campbell’s beef broth + 1 can water
handful of bay scallops for flavor
Simmer 45 minutes, then add the rest of the scallops.
It’s ready when they are done, 5-8 minutes, but I add them and cook another 30 minutes so they kinda melt into the stock.
I’ve also poached fish filets on top of the broth, for more protein and a heartier meal.
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