Scallop And Mussel Chowder Food

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.

TOBY'S MUSSEL CHOWDER

Steps:

• Place wine, butter, garlic, and 1 tablespoon basil in a stockpot and brings to a simmer. Add mussels and steam, covered, over high heat, for 8 to 12 minutes. Check to see when shells begin to open, be careful not to overcook. When mussels open, remove them from the heat, and drain, reserving liquid. Set mussels aside to cool, discarding any unopened mussels. When cool, remove meat from shells, chop coarsely, and refrigerate until needed.
• In a stockpot, over medium-high heat, saute bacon until fat is rendered and bacon begins to brown. Add onions, celery and cook until onions turn translucent, 6 to 8 minutes. Add potatoes and thyme and cook for 3 to 4 minutes. Add stock or clam juice, reserved mussel liquid, remaining 1 tablespoon basil, salt and pepper. Bring to a boil, lower heat and simmer, covered, for 30 minutes, or until potatoes are soft and begin to thicken chowder. Add milk, chopped mussels and bring back to simmer. Reheat for 2 to 3 minutes. Check for seasoning. Serve with garlic bread.

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.

MUSSEL CHOWDER

Steps:

• Place 1 cup of wine, the water and the lemon juice in a large pot and bring to a boil. Lower heat, add the mussels, cover and steam, shaking the pot from time to time, until the mussels open, about 7 minutes. Set aside until cool enough to handle. Pull the mussels from the shells and refrigerate. Reserve the broth.
• Melt the butter in a large, wide pot over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the carrots and potatoes and cook for 4 minutes longer. Add the mussel broth and the remaining wine and simmer for 15 minutes.
• Turn the heat to low and stir in the milk and cream. With the liquid barely at a simmer, cook for 30 minutes. Stir in the saffron and cook for 5 minutes longer. Add the mussels, salt and pepper and cook just until the mussels are warmed. Ladle into bowls and garnish with the basil. Serve immediately.

SCALLOP AND MUSSEL CHOWDER

Steps:

• Process 1/2 cup corn with 1/2 cup milk; set rest of corn and milk aside.
• Melt butter in a large saucepan and over medium heat fry leek through garlic 4-5 minutes until the leek is soft.
• Turn heat to low, add green pepper and potato and cook, stirring, 3-4 minutes.
• Stir in flour and cook 1-2 minutes until mixture turns frothy.
• Stir in stock, corn-milk puree and rest of milk and corn; season with salt and pepper.
• Turn heat to high, bring to a boil, lower heat and simmer, partially covered 15-20 minutes until pepper and potato are tender.
• Stir in the scallop slices and cook 4 minutes.
• Stir in the mussels and paprika and heat 2 minutes.
• Stir in the cream and heat through; adjust seasonings and serve hot.