How to make it

  • Place chile, thyme, oregano, and bay leaf in the center of a double piece of cheesecloth. Bring up corners and tie into bundle. Set aside.
  • Add celery, carrots, onion, and bell pepper to a large Dutch oven over medium-high and cook, stirring often, until onions are limp.
  • Add garlic and cook 1 additional minute.
  • Add fish stock, tomatoes, lime juice, Worcestershire sauce, salt, and herb bundle to the vegetables and stir.
  • Bring to a boil.
  • Cook over medium high heat about 20 minutes.
  • Add potato to the pot and cook until tender, then add squid rings.
  • Stir into vegetables and cook an additional 2 minutes until edges begin to curl.
  • Remove from heat, discard the spice bag, and serve.

Reviews & Comments 5

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  • merlin 10 years ago
    Sounds great.
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  • jo_jo_ba 10 years ago
    Amount Per Serving
    Calories: 305.8
    Total Fat: 4.3 g
    Cholesterol: 354.0 mg
    Sodium: 1,364.9 mg
    Total Carbs: 31.3 g
    Dietary Fiber: 5.2 g
    Protein: 34.9 g
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  • fabdfab 10 years ago
    Could you use clams with this and kind of make a Manhattan clam chowder!
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  • flavorsofitaly 10 years ago
    Sounds great, Jo jo! Now, off to see if I can find calamari (or anyone who's even heard the word) in this southern city, lol!
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  • boat9004 10 years ago
    Thanks Sounds good think I'll try Sunday during the Football games. I am getting my recipes in order and will soon start posting.
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