Captain’s Chowder

Captain’s Chowder

1 12 oz. can vegetable juice cocktail

1/2 cup medium shell macaroni

2 Tbsp grated parmesan cheese

1 Tbsp dried minced onion

1 Tbsp instant chicken bouillon granules

1/2 Tsp dried oregano, crushed

1/4 Tsp dried basil, crushed

Dash garlic powder

1 cup frozen mixed vegetables

12 Ounces skinless cod, croaker, grouper or red snapper fillets

In large saucepan, combine 3 Cups water, vegetable juice cocktail, parmesan cheese, onion, bouillon granules, oregano, basil and garlic powder. Bring to boiling, then reduce heat. Cover and simmer for 15-minutes.

Add frozen vegetables; return to boiling, then reduce heat. Cover and simmer about 15-minutes more or till macaroni and vegetables are tender.

Meanwhile, measure thickness of the fish. Cut fish into 1-inch pieces. Carefully add the fish to the soup mixture. Return just to boiling, then reduce heat. Cover and simmer gently till fish is done (allow about 2-minutes per 1/2-inch thickness of fish).

Ladle into bowls and sprinkle with shredded cheddar cheese if desired

Serves 4