Seafood Chowder
Soups • Author's
Description
Seafood chowder is a rich and creamy soup that features a variety of seafood, such as shrimp, clams, and fish, combined with potatoes, onions, and herbs. This comforting dish is perfect for chilly days and is often served with crusty bread on the side.
Ingredients
- Red mullet fillet 25 oz
- Halibut 5 oz
- Scallops 10 oz
- King Prawns 15 oz
- Squid 5 oz
- Squid 5 oz
- New Potatoes 20 oz
- Bacon 0 oz
- Butter 0 oz
- Fish Oil ½ l
- Wheat Flour 0 oz
- 33% Cream ½ l
- Dry White Wine 5 fl oz
- Shallot 5 oz
- Garlic 2 cloves
- Dried Rosemary 0 oz
- Chervil 0 oz
- Bay leaf to taste
- Salt to taste
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Clean and rinse the shrimp and all the squid (both large and small). Leave the heads and tails on the shrimp, and cut the large squid into pieces.
Step 2
Boil the potatoes (small ones are preferred) until almost tender, then peel and cut each potato in half lengthwise.
Step 3
Sauté the bacon in a deep skillet with butter until it is lightly browned. Add the flour, finely chopped shallots, and garlic, and cook for another half minute.
Step 4
Pour in the white wine and let it reduce by two-thirds. Add the broth, oregano, and then the cream. Heat the soup without bringing it to a boil, turn off the heat, and let it steep for twenty minutes, adding a bay leaf, salt, and white pepper.
Step 5
Add the fish and seafood, along with the potatoes, to the soup, and bring to a boil until cooked through. Then, ladle the broth into bowls, arrange the fish and seafood on top, and garnish with sprigs of chervil.
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