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Ratatouille Seafood Chowder

Half of protein ratatouille recipe
1/2 ts Dried fennel seeds
1 c Tomato juice or fish stock
1 1/2 lb Seafood; like peeled and deveined shrimp, scallops or monkfish, cut into 1 inch cubes
Chopped italian parsley leaves, generous handful
Salt and pepper


To form a soupier poaching liquid, gently reheat ratatouille with fennel seeds, and tomato juice or fish stock. Bring mixture to a simmer and gently poach seafood until done. Adjust seasoning and add fresh parsley. Spoon into deep dishes and serve with warm crusty French bread with which to sop up the juices.


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