| SHORELUNCH CHOWDER |
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1 lb. of fish, cut into 1-inch portions
salt and pepper
Tabasco Sauce
salt and pepper
Tabasco Sauce
1 onion diced
1 lb. chorizo sausage
4 - 15 oz cans italian diced tomatoes
1 - 15 oz. can of chicken broth
1 lb. chorizo sausage
4 - 15 oz cans italian diced tomatoes
1 - 15 oz. can of chicken broth
| Saute the sausage and onion in a skillet for several minutes, breaking the sausage apart with a spatula (pre-cut if using kielbasa). Add the canned diced tomatoes. Simmer for about 10 minutes, adding a little broth as the mixture reduces. Add the fish and continue to cook 8 more minutes, using more broth if the chowder gets too thick. Season with salt and pepper and a big splash of Tabasco. |