Seafood Chowder

• 12 oz. fresh or frozen cod, pike or other fish fillets
• 8 oz. fresh or frozen peeled, deveined shrimp
• 2 c. chicken broth
• 1 c. sliced mushrooms
• 1 large carrot, sliced
• 1 medium onion, chopped
• 1/8 tsp. each: pepper and salt
• 1 clove garlic, minced
• 1/2 tsp. marjoram, crushed
• 1 bay leaf
• 1 (15 oz.) can tomato sauce
• 2 large tomatoes, peeled, seeded and chopped
• 2 Tbsp. snipped parsley
• 1/2 tsp. shredded lemon peel

1. Thaw fish and shrimp, if frozen.
2. Cut fish into 1 inch pieces.
3. In large saucepan, combine broth, mushrooms, carrot, onion, garlic, marjoram, bay leaf, salt and pepper.
4. Bring to boiling; reduce heat.
5. Cover and simmer for 10 minutes or until vegetables are tender.
6. Stir in sauce, tomatoes, fish and shrimp. Return to boiling; reduce heat.
7. Cover and simmer for 2 or 3 minutes or until fish flakes easily.
8. Discard bay leaf. Sprinkle with parsley and lemon peel.
9. Serves 4 generously.

pike, shrimp, chicken broth, mushrooms, carrot, onion, pepper, clove garlic, marjoram, bay leaf, tomato sauce, tomatoes, parsley, lemon peel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693914 (may not work)