Wednesday, December 20, 2023

gluten-free dairy-free seafood tomato chowder

I bought frozen shrimp and frozen katsuo fish (skipjack tuna), knowing I would come up with something delicious. Riffing off this recipe for spicy tomato seafood chowder, this is my Mamatouille version, using ingredients available in Japan. 

You'll need:
  • olive oil
  • onion, chopped
  • celery, chopped
  • garlic, minced
  • potatoes, peeled and chopped
  • carrot, peeled and chopped
  • one bunch of komatsuna greens or spinach, washed and chopped small (including stems)
  • one bay leaf
  • 6 cups water + 2 beef, chicken, or veggie bouillon powder sticks
  • salt and pepper
  • cayenne pepper
  • dried parsley
  • paprika (powder)
  • 2 small jars (about 8 oz. or 240 ml each) tomato sauce
  • 1 tablespoon tomato paste
  • seafood of choice (I chopped shrimp and katsuo fish)
  • top with grated non-dairy soy cheese
Do this:

Saute the veg in big glugs of olive oil, add water and bouillon, and simmer till the veg are tender. Add in the rest of the ingredients and bubble, bubble, toil, and no trouble. 

Serve topped with grated non-dairy soy cheese and a side of rice-flour bread rolls.

Peachy poinsettias are optional but add a festive touch. Stacks of paper and books are a must. 

Merry Christmas, Happy Holidays, and Happy New Year! I'm gonna add this recipe to my recurring repertoire for 2024. 

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