Caribbean Fish Chowder

(adapted from a recipe at fooddownunder.com)

2 lb fish fillets or nuggets

1/2 c burgundy wine

2 c water (or fish stock)

1 T oil

1/2 c chopped onion

3 cloves garlic, crushed

3 celery stalks, diced

1 can chopped stewed tomatoes

1 green pepper, diced

1 t basil

1 t oregano

2 bay leaves

2 t paprika

1 t celery seed

1 t dry mustard

1 t dried cilantro

1/2 t salt

1/2 t pepper or to taste

Heat the oil in a large soup pot. Sauté the onion and garlic until the onion is translucent. Add all of the other ingredients except the fish. (You may add 1/4 cup rice to this recipe as it is good that way too.) Simmer for 1 hour or until the vegetables are tender. Add the fish and cook for 7 to 10 minutes at a low boil.

If you don’t have burgundy wine, or you don’t have wine at all in your home, there are some substitutions you can make. Any wine made with Pinot Noir grapes will be similar to burgundy. Examples are Merlot and Cabernet or Pinot Noir. If you want to avoid the wine altogether, you can use a non-alcoholic wine, or a combination of rice wine vinegar and grape juice. Try about 2 tablespoons of vinegar and 6 tablespoons of grape juice. If you only have white vinegar, just use a tablespoon of it. You could also use half a cup of red wine vinegar.