Elegant Seafood Chowder

SIMPLE SEAFOOD CHOWDER

Steps:

• Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
• Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
• Add the mace, cayenne pepper and some seasoning, then stir in the milk.
• Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

SEAFOOD CHOWDER

Steps:

• Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
• Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.

THICK AND CREAMY SEAFOOD CHOWDER

Steps:

• Cook the vegetables: Melt butter in a heavy-bottomed, large pot or Dutch oven over medium heat. Add the onions and cook until softened, about 3 minutes. Add the celery and cook, stirring for 8-10 minutes. Add the potatoes. Add enough water to the pot to just cover the vegetables with water. Bring to a boil, then reduce heat and simmer until potatoes are tender but not too soft, about 10-15 minutes (depending on the size of the dice). Remove from heat.
• Poaching Liquid: In a second pot, heat the 4 cups of water with a bay leaf and the 1/4 onion until just before boiling. Maintain temperature just below boiling and add the sole and scallops. Cover and cook just until seafood is opaque and tender. Remove fish and and scallops to a bowl with a slotted spoon or strainer, reserving the poaching liquid for your stock. Discard the bay leaf and quartered onion.
• Soup: Melt the butter in a saucepan over medium heat. Add the flour, stirring to make a smooth paste. Cook for about 1 minute. Gradually whisk in the reserved poaching liquid until you have a smooth mixture. Cook until it begins to thicken. Return the pot with the potatoes to medium heat. Slowly add the the butter/flour/poaching liquid mixture to the pot with the potatoes. Add the fish and scallops. Continue cooking and stirring until chowder thickens. Add the cream and stir until heated through, but do not boil. Season with a pinch of nutmeg and a generous amount of salt and black pepper, to taste.

SEAFOOD CHOWDER

Steps:

• Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
• In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

ELEGANT SEAFOOD BISQUE

Steps:

• Sauté minced shallots in butter until soft.
• Add the flour and stir with whisk for 5 minutes on low heat, set aside.
• Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod.
• Return to boil, lower heat and simmer for 5 minutes.
• Strain the stock, reserving the seafood.
• Stir the shallot mixture into the stock.
• Add the heavy cream and half and half to the stock, bring to a simmer on low heat and cook until thickened, about 5 minutes.
• Chunk the salmon and cod and add all of the seafood back into the soup pot.
• Add the sherry and heat through, no more than 3 minutes.

ELEGANT SEAFOOD BISQUE

Steps:

• In a Dutch oven, saute onion and garlic in 3 tablespoons oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Stir in broth and bouillon. Bring to a boil. Cook and stir for 2 minutes or until thickened., Stir in the tomato sauce, juice, wine, basil, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add cream; heat through (do not boil)., Meanwhile, in a small skillet, cook shrimp and lobster in remaining oil until shrimp turn pink, about 5 minutes. Add to soup. Garnish servings with additional basil.

SEAFOOD SOUP

Steps:

• Halve leek lengthwise and cut into ¼-inch-thick slices; transfer to a large bowl and cover with cold water. Shimmy leek slices around in water; let rest 10 minutes. Using a slotted spoon or spider (or hands) strain leeks from water, being careful not to kick up dirt at bottom of bowl.
• Heat butter in a large pot or Dutch oven over medium heat.
• Add leek, fennel, onion, and celery; season with ½ teaspoon each salt and pepper and cook, stirring frequently, until softened, 8-10 minutes.
• Stir in garlic, oregano, thyme, and red pepper flakes and cook 1 minute.
• Deglaze with wine, scraping up any browned bits. Stir in broth, 4 cups water, clam juice and bay leaves. Bring to a simmer and cook 10 minutes.
• Season white fish with salt and pepper.
• Stir in shrimp and mussels, then arrange fish and scallops on top of stew, cover, reduce heat to medium-low (if your stove runs hot, reduce the heat to low), and simmer until mussels open and fish, scallops and shrimp are firm and opaque, about 5 minutes.
• Discard bay leaves and stir in parsley, 2 tablespoons chopped fennel fronds, and lemon juice; season with salt to taste (at least 1 teaspoon, I add 1 ½ teaspoons)
• Off heat, stir in a tablespoon of butter or drizzle servings with olive oil (optional).

ELEGANT SEAFOOD CHOWDER

Steps:

• Melt the butter in a large saucepan over medium high heat.
• Add the onions, garlic, and bacon and cook for 5 minutes, stirring often.
• Add the broth, wine, sherry, tomatoes, hot peppers, seasonings and the bay leaf.
• Bring to a boil, stirring often and break up the tomatoes.
• Place the whole snapper on top.
• Cover, reduce heat and simmer for 45 minutes.
• Stir occasionally, being careful not to break up the fish.
• Remove from heat.
• Chill in fridge for 1 day.
• Reheat, remove snapper and bay leaf from the chowder.
• Discard the bay leaf and the heads, bones and skin.
• Return the fish pieces to the chowder and place the chowder over medium heat.
• Stir frequently until the chowder is piping hot.
• Meanwhile, cut the fillets into 1 inch pieces and cut the zucchini into bite sized pieces.
• Just 10 minutes before serving stir the fillets into the hot chowder.
• Cover and reduce to medium low heat and simmer for 5 minutes.
• Scrub mussels and clams.
• Stir in the shrimp and place mussels and clams on top.
• cover and continue to simmer just until the mussels and clams open.
• This should take around 5 minutes.
• Discard any clams or mussels that have not opened.
• Ladle into bowls, garnish with dill and serve.