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Fish Chowder Help

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Fish Chowder Help

Babs | Jun 17, 2006 10:42 AM

Came home from dinner last night at a Latin restaurant with a huge leftover piece of grilled tilipia prepared with escobesche (spelling?) sauce. The sauce is tomato based and has some very thin hericot verts and tiny tiny calimari rings, very flavorful. I would like to turn this into a chowder if possible. Appreciate any and all suggestions.

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