Recipe for Ratatouille Seafood Chowder

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Yield:

Ingredients:

Amount	Ingredient
1/2 x	recipe Protean Ratatouille see * Note
1/2 tsp	Dried fennel seeds
1 cup	Tomato juice or fish stock
1/2 lb	Seafood like peeled, deveined shrimp,
	Scallops or monkfish cut 1" cubes
	Chopped Italian parsley leaves large handfull
	Salt to taste
	Freshly-ground black pepper to taste

Instructions:

Instructions: To form a soupier poaching liquid, gently reheat the Protean 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.

This recipe yields 4 servings.

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