Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Seafood Fennel Soup
Ingredients
- 1 large yellow onion, thinly sliced
- 2 heads of fennel, thinly sliced
- 5 cloves of garlic, thinly sliced
- 1 tablespoon heaping, red pepper flakes
- 1/4 cup olive oil + 2 tbsp
- 1/2 bottle, dry white wine
- 16 ounces clam juice
- 28 ounces crushed fire roasted tomatoes
- 1 quart chicken stock (preferably homemade)
- 2 cups water
- 16 shrimp, peeled and deveined
- 16 mussels, scrubbed, beard removed
- 24 ounces halibut, cut into chunks (cod, mahi mahi or other firm fleshed white fish will work too)
- fennel fronds for garnish
- salt
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