| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
Italian |
Seafood, Soup |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
|
|
Vegetable oil or enough spray to coat pan |
| 1 |
md |
Yellow onion; peeled and diced |
| 2 |
|
Carrots; peeled and sliced |
| 1/4 |
ts |
Rushed red pepper flakes |
| 1 |
pt |
Homemade Fish Stock or clam juice |
| 3 |
tb |
Fresh tarragon or basil; chopped |
| 2 |
|
Stalks celery; thinly sliced |
| 1 |
lg |
Russet potato; peeled and cubed |
| 16 |
|
Fresh mussels; 1 pound |
| 1/2 |
c |
Dry white wine |
| 1 |
lb |
Medium prawns; shelled |
| 4 |
oz |
Fresh scallops |
| 1 1/2 |
c |
Heavy cream |
| 4 |
oz |
Ling or true cod; cut into 2" pieces |
| 3 |
oz |
Hard-smoked salmon |
| 1 |
tb |
Lemon juice |
|
|
Kosher salt; to taste |
| 2 |
tb |
Fresh Italian parsley; chopped, for garnish |
INSTRUCTIONS
In a medium-sized saucepan, saute onion in oil over medium heat, until
translucent, 3 - 5 minutes. Add carrot, red pepper flakes, and fish stock,
cover and cook until carrots begin to soften, about 10 minutes. Add herbs,
celery, and potato, turn heat to low, and simmer for 10 more minutes so the
flavors will blend. Meanwhile, poach mussels in wine for 5 - 6 minutes.
Strain nectar into stock. Pick the mussels from their shells and set aside.
Add prawns, scallops, and cream to chowder and simmer until chowder
thickens slightly, 3 - 5 minutes. Add fresh fish, smoked salmon, and lemon
juice, and cook 2 - 3 minutes more. Taste and correct seasoning if
necessary.
NOTES : Variation: Fresh Clam Chowder: substitute 3 lbs. washed fresh clams
for all other fish or seafood. Follow first step above, eliminating the
carrots. In a steamer or in a colander set in a larger pot, steam clams in
wine. Strain nectar into stock, shell clams, and set aside. Add cream to
the stock and simmer on medium low heat until the chowder thickens
slightly. Add clams and simmer for 5 more minutes. Taste and correct
seasoning with salt if necessary. Manhattan Style Chowder: eliminate the
cream. Add 1 14 1/2 oz. can premium diced tomatoes in puree. Follow above
instructions substituting tomato for cream. It will not be thick. Puget
Sound, an inland waterway adjacent to Seattle, offers an abundance of
seafood year round. This recipe was created one day when I simply could not
choose between fish and shellfish for dinner. The only seafood limit here
is availability. To serve, ladle into warmed bowls, garnish with Italian
parsley, and serve. Yield: 4 servings.
Recipe by: Copyright © 1995 by Heidi Rabel
Posted to MC-Recipe Digest V1 #963 by clgimenez@earthlink.net on
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