Prince's Chowder

Name: Prince's Chowder
Ingredients: 1 slice of 4 varieties fish (cod 1 slice sole 1 slice flounder 1 slice haddock etc.); 2 dozen mussels; 1 bay leaf; 14 teaspoon pepper; salt; 8 oysters, shucked, liquor reserved; 2 tablespoons lemon juice; 2 onions, sliced; 1 garlic clove, minced; 14 lb butter; 14 lb ham, chopped; 1 large tomatoes, diced; 6 sorrel, minced (optional); 1 small eel, skinned and sliced; 8 shrimp (shelled)

15 ingredients

9 steps

Ingredients

1 slice of 4 varieties fish (cod 1 slice sole 1 slice flounder 1 slice haddock etc.)
2 dozen mussels
1 bay leaf
14 teaspoon pepper
salt
8 oysters, shucked, liquor reserved
2 tablespoons lemon juice
2 onions, sliced
1 garlic clove, minced
14 lb butter
14 lb ham, chopped
1 large tomatoes, diced
6 sorrel, minced (optional)
1 small eel, skinned and sliced
8 shrimp (shelled)

Directions

1

Slowly fry the onions and garlic in the butter in a saucepan without browning; add the ham and fry, then the tomato.
2

Add the sorrel, eel, shrimps and fish and turn them in the mixture, shaking the pan, until they are heated through.
3

Meanwhile, steam the mussels open, and remove from the shells.
4

Add sufficient boiling water to the liquid left in the mussel saucepan to make 1 1/4 quarts; drop in the mussels and cook for 15 minutes.
5

Strain the liquid and pour it over the frying fish mixture; add the bay leaf, pepper and salt, then place over a low heat and simmer for 10 minutes.
6

Add the oysters with their liquor, and simmer until they crinkle.
7

Add the lemon juice and serve, putting a little of each fish and seafood in each serving.
8

(The mussels are discarded.
9

).