Seafood Chowder

Votes: 1

Time: 2 hours 10 minutes

This thick seafood chowder is bursting with a wonderful bouquet of aromas and flavors. Cooked in a vegetable broth, white wine, and shrimp shells, which you can make ahead and refrigerate, it makes about 3 liters. The chowder includes seafood delicacies such as natural crab meat, scallops, shrimp, and monkfish fillets, along with vegetables such as onions, carrots, celery, potatoes, and corn kernels. A little flour will help thicken the broth, making the chowder more appetizing. You can also add heavy cream if desired. Serve garnished with fresh parsley.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Seafood

450 g large shrimp (32-36 pcs.), peeled and deveined (set the shells aside for the broth)
220 g of scallops
220 g monkfish fillet
220 g fresh lump crab meat, sorted
110 g unsalted butter
1 cup peeled and diced carrots (4 pcs.)
0.5 cups of medium-sized diced onion (1 pc.)
1 cup medium-sized diced celery (3 stalks)
1 cup white or red potatoes, diced into medium cubes
0.5 cups corn kernels (fresh or frozen)
1/4 cup premium flour
1 serving seafood broth, recipe below
1.5 tbsp heavy cream (optional)
2 tbsp chopped parsley

Seafood broth

2 tbsp. l. olive oil
450g of large shrimp shells
2 cups chopped onion (2 pcs.)
2 carrots, chopped (do not peel)
3 stalks celery, chopped
2 cloves garlic, crushed
0.5 cups of quality white wine
1/3 cup tomato paste
1 tbsp coarse salt
1.5 tsp freshly ground black pepper
10 sprigs fresh thyme, including stems

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shrimps, scallops, crab meat, carrot, celery, potato, corn, white wine, cream, thyme

Cooking the dish according to the recipe:

Cut the shrimp, scallops and fish into small pieces and place them in a bowl along with the crab meat.
In a heavy-bottomed saucepan, melt the butter, add the carrots, onion, celery, potatoes, and corn, and cook, stirring occasionally, over medium heat for 15 minutes, or until the potatoes are almost cooked through. Add the flour, reduce the heat to low, and cook, stirring frequently, for 3 minutes. Add the seafood broth and bring to a simmer.

Add the seafood; reduce heat and simmer, uncovered, for 7-10 minutes, until the fish is cooked through. Add heavy cream and parsley, if desired. Season with salt and pepper to taste and serve.

Seafood broth

Heat olive oil in a saucepan over medium heat. Add shrimp shells, onion, carrots, and celery and sauté for 15 minutes, or until lightly browned. Add garlic and sauté for another 2 minutes. Add 1.5 liters of water, white wine, tomato paste, salt, black pepper, and thyme. Bring to a boil, then reduce heat and simmer for 1 hour. Strain the broth through a sieve, pressing down on the solids. You should have about 1 liter of broth. If you have less, add more water or wine, if desired.

Categories:

recipe / Appetizers / Fish appetizers / Soups / Fish soups / / American cuisine / Ina Garten / The Barefoot Countess

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