Alexandra’s Fish Chowder with Ciabatta Bread

Alexandra’s Fish Chowder with Ciabatta Bread
- Fish (salmon, cod, snapper), your choice, cut into pieces
- Clams
- Scallops
- Bacon, a few strips, diced
- Onion, diced
- Garlic, minced, 1-2 cloves
- Carrots, diced, 2-3 carrots
- White creamer potatoes, 1 bag, cut in half chunks
- Celery, 1-2 stalks, diced
- Water, about 2 cups,
- Milk, about 2 cups
- Irish Butter, half a stick
- Can diced tomatoes
- Fresh parsley
- Fresh cilantro
- Badia Season Complete
- Lawry’s Seasoned Salt

- In a medium soup pot, sauté the diced bacon over medium high heat until nearly crisp
- Add the onions and garlic and sauté until the onions are soft
- Add the carrots, potatoes, and celery and sauté
- Add the water and tomatoes, scraping up any stuck bits from the bottom of the pan
- Add the seafood and seasonings and bring the soup to a simmer. Reduce the heat to medium low and simmer for 15-20 minutes, until the vegetables are tender and the fish is cooked

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