Shrimp-and-Smoked-Oyster Chowder

Serving Size: 6
Total Time:


  • 3 cup water
  • 1 small green bell pepper, finely diced
  • 1 14-ounce can peeled Italian tomatoes, finely chopped and juices reserved
  • 1 medium baking potato, peeled and cut into 1/2-inch pieces
  • salt and freshly ground black pepper
  • 6 Ounce skinless grouper or cod fillet, cut into 1-inch pieces
  • 1 3-ounce can smoked oysters, drained and chopped
  • 1 Tbsp Worcestershire sauce
  • 1 cup buttermilk, at room temperature
  • 1 celery rib, finely diced
  • 1 small fennel bulb, cored and finely diced 1/2 cup
  • 1 cup clam broth
  • 0.5 Pound medium shrimp - shelled, deveined and quartered shells reversed
  • 6 clove garlic - 4 smashed, 2 minced
  • 0.25 cup dry sherry
  • 0.5 tsp crushed red pepper
  • 2 bay leaf
  • 1 onion, chopped about 1 1/2 cup
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp chopped flat-leaf parsely


1. In a large saucepan, combine the water and clam broth with the shrimp shells, smashed garlic, sherry, crushed red pepper, bay leaves and one third of the onion. Bring to a boil and simmer, covered, over low heat for 20 minutes. Strain the shrimp stock into a heatproof bowl and discard the solids.

2. In a soup pot, heat the oil. Add the fennel, celery, bell pepper, minced garlic and the remaining onion. Cover and cook over moderate heat, stirring once or twice, until the vegetables are barely softened, 3 minutes. Uncover and cook until tender, 3 minutes longer. Add the tomatoes with their juices and the shrimp stock; bring to a simmer. Add the potato, season with salt and pepper and simmer until just tender, 15 minutes. Add the shrimp, grouper, oysters and Worcestershire sauce; simmer until cooked through, 3 minutes. Off the heat, stir in the buttermilk and parsley. Serve in deep bowls.