Nicki’s Fish Chowder
Ingredients:
2 Tablespoons olive oil
5 – 6 cloves garlic, minced
2 bay leaves
1 medium onion, chipped
6 medium red potatoes, cubed (about 4 cups)
4 medium carrots, sliced (about 2 cups)
9 cups vegetable stock
1 bottle (12 oz.) Alaskan Pale
1 lb. Wild Alaska king salmon, cubed
1 lb. Fresh bay scallops
1 lb. Cocktail shrimp
¼ cup fresh dill, chopped
Instructions:
In a large pot over medium heat, simmer vegetables, garlic and bay leaves in olive oil, about 10 – 15 minutes. Add 9 cups vegetable stock and Alaskan Pale, stirring frequently until hot. Add seafood and dill and cook until the vegetables are tender and the seafood is cooked through. Season to taste and serve with crusty French bread.