PEI`s Seafood Southwest Chowder

Eric Rutsky - 3rd Place, 2004 International Chowder Championship

Ingredients
Clam Juice 5 liters
Crushed tomatoes 480 ml
Southwest base or fajitas seasoning 460 grams
Franks hot sauce 45 ml
Jicama (1.5cm dice)
Red Peppers (4cm x 1cm julienne) 450 grams
Yellow Peppers (4cm x 1cm julienne) 450 grams
Green Peppers (4cm x 1cm julienne) 450 grams
Onion (4cm x 1cm julienne) 450 grams
Chopped cilantro 1 bunch
Chopped quahogs 450 grams
Mussel meat whole 675 grams
Mussels with shell 20 each
Halibut filet 900 grams
Corn Tortilla 12 each 

Directions
Bring clam juice, crushed tomatoes, Southwest base of fajitas seasoning and 
Franks hot sauce to a boil.
 
Add Jicama, Red peppers, Yellow peppers, Green peppers, Onion and let 
cook for 10 minutes. 

Add chopped Quahogs, mussels and cook for 7 to 10minutes.
Add chopped cilantro and simmer for 5 minutes. 

Take halibut and cut into 60 gram filets and rub with olive oil then sprinkle with 
salt and white pepper and mark on and grill, keep warm. For garnish. Cut corn 
tortilla ½ cm julienne and deep fry.
 
Place soup in bowl then put halibut and 1 mussel in center.
Garnish with tortilla strips on top and serve.

Source  peishellfish.com