Courtesy of Martin Ruiz Salvador of Salt Shaker Deli.
Directions for: Smoked Seafood Chowder
Ingredients
2 Tbsp canola oil or vegetable oil
lb(s) smoked (Finean) haddock, shredded (available at fish mongers)
1 large carrot, finely chopped
1 Spanish onion, finely chopped
2 large potatoes, large dice, peeled and chopped
4 Tbsp all-purpose flour
2 cups milk
2 cups 35% cream
12 scallops
40 mussels, rinsed and debearded
40 coldwater shrimp, precooked
2 Tbsp parsley, finely chopped
salt and pepper, to taste
Directions
1. In a large pot, warm oil over low-medium heat.
2. Add haddock, carrots, onion, and potatoes; cover and cook for 15-20 minutes, or until vegetables are soft. Add cream to the pot and stir.
3. To thicken the chowder, whisk together flour and milk; pour into pot in a steady stream and stir.
4. Increase heat to medium and stir until chowder comes to a boil; immediately lower heat and simmer for 15-20 minutes or until vegetables are soft and chowder is thick enough to coat the back of a spoon.
5. While the chowder simmers, warm a large pan over high heat. Season scallops with salt and pepper and add to the pan to sear for 1 minutes per side, or until golden brown.
6. Add scallops to simmering chowder.
7. Heat a second large pot over medium-high heat; add mussels and cup cold water.
8. Cover and cook for 5-7 minutes, or until mussels open.
9. Drain mussels and cool for 1-2 minutes; discard unopened mussels.
10. Using a spoon, scoop the mussels out of the shells and add them to the simmering chowder.
11. Stir shrimp into chowder and continue to simmer for 1 minute, or until shrimp are hot.
12. Season with parsley, salt, and pepper and serve.
See more: Comfort Food, Eggs/Dairy, Fish, Potatoes, Seafood, Vegetables