Charley's Chowder Soup - Chuck Muer

By zeenieme

Ingredients

• 3 ounces oil
• 3 medium size cloves of garlic smashed
• 4 ounce onions, chopped fine
• 3 ounces celery, chopped fine
• a titch each of: oregano, basil and thyme
• 6 ounces stewed tomatoes chopped very fine
• 1 gallon water
• 2 pounds boneless fish (pollack or turbot)
• Salt to taste
• Clam juice

Preparation

Step 1

1. Place olive oil in large pot, heat on stove until very hot

2. Drop the smashed garlic cloves into the hot oil
Note: Cook the cloves of garlic until golden in color. Important that you do not burn the garlic as this will ruin the taste. Remove the cloves from the oil

3. While the oil is hot, add the onions and cook for a minute or two

4. Add the basil, oregano and thyme and cook for another minute

5. Add the celery and cook until translucent in color

6. Add the finely chopped tomatoes and cook for about 45 minutes or until oil appears above tomatoes

7. Add water, fish, clam base and cook for 1/2 hour uncovered at full heat. (Reason for this to remove moisture and concentrated fish bacteria and to extract oils for flavoring the chowder)

8. Add salt; cover the pot and keep cooking for another 45 minutes to 1 hour at low heat.

9. Stir often to break up fish and blend flavor

10. When serving add the chopped parsley.

When chowder is finished remove any excess oils that may come to the surface