MA & PA SEAFOOD CHOWDER

from... Miss Mary's Kitchen
MA AND PA SEAFOOD CHOWDER

This recipe is from the “El Biggero” Collection, which are a number of dishes dreamed up by my husband under his chef name, El Biggero. This recipe is really for Bouillabaisse, but is named for my mother and father who he called “Ma and Pa”. The recipe was invented as a special treat on one of their visits to our home.

MA AND PA SEAOOD CHOWDER
Serves 6-8

Ingredients (A)

1 -14oz can chicken broth
1 - 8 oz bottle clam juice
1 - 14oz can diced tomatoes
1 - teaspoon salt
1 - tablespoon Louisiana hot sauce
1 - tablespoon extra virgin olive oil
1 - tablespoon chopped garlic
½ - stick butter
¼ - teaspoon saffron
1- medium potato (diced)
1 - large parsnip (diced)
½ - large red onion (diced)
1 - large celery stalk (diced)
1 - large carrot (diced)

Ingredients (B)

1/3 - Lb. Shrimp
1/3 - Lb. Catfish nuggets
1/3 - Lb. Bay scallops
1/3 - Lb. Fresh shucked Oysters
½ - cup dry Sherry
½ - cup dry white wine

Place all of Ingredients (A) in large stock pot. Bring to slow boil and reduce heat and simmer for 2 and ½ hours.
Next add all of Ingredients (B) to the stock pot and bring to a slow boil and reduce heat and simmer for 1 hour.

Serve with Sourdough French bread and Caesar Salad.