Seafood Chowda :-)
Hello Everyone,
In New England we pronounce it: Seafood Chowda.
This is a fantastic recipe and chuck full of quality seafood. There is a two-step process, and it is a bit time consuming. I would recommend doubling the recipe and store it for 6+ months in the freezer as a result. You just put it in individual Ziploc bowls and just "zap" it in the microwave.
Seafood Chowder -- Makes 3 Quarts
1 lb large shrimp (32 to 36 per pound), peeled, deveined & stems removed (save the shells for stock)
1/2 lb scallops (Nantucket are my preference but it is your personal taste)
1/2 lb monkfish
1/2 lb fresh lump crabmeat, picked over to remove shells*
1/4 lb unsalted butter
1 cp peeled and med-diced carrots (4 carrots)
1/2 cp med-diced yellow onion (1 onion)
1 cp med-diced celery (3 stalks)
1 med-diced small red potatoes
1/2 cp corn kernels, fresh or frozen
1/4 cp all-purpose flour or whole grain pastry flour if you want to be more healthy
1 recipe Seafood Stock (recipe below)**
1.5 tbls heavy cream (optional)
2 tbls minced parsley
Salt and freshly ground black pepper to taste
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 med-low heat for 15 mins, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 mins. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7-10 mins, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste and serve.
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*I prefer using imitation crabmeat. It is not as salty and people generally like the consistency better. I hope I didn't offend anyone.
**If you do not wish to make the Seafood Stock yourself, your local fish store may sell it. Clam juice will not work as a substitute.
Seafood Stock -- makes about 1 quart
2 tbls extra virgin olive oil
Shells from 1 lb large shrimp
2 cps chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cp good white wine
1/3 cp tomato paste
1 tbl kosher salt
1.5 tsps freshly ground black pepper
10 sprigs fresh thyme, including stems
Warm the oil in a stockpot over med heat. Add the shrimp shells, onions, carrots and celery and saute for 15 mins, or until lightly browned. Add the garlic and cook 2 more mins. Add 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.
Source: Ina Garten's Barefoot Contessa Parties!! cookbook
In New England we pronounce it: Seafood Chowda.
This is a fantastic recipe and chuck full of quality seafood. There is a two-step process, and it is a bit time consuming. I would recommend doubling the recipe and store it for 6+ months in the freezer as a result. You just put it in individual Ziploc bowls and just "zap" it in the microwave.
Seafood Chowder -- Makes 3 Quarts
1 lb large shrimp (32 to 36 per pound), peeled, deveined & stems removed (save the shells for stock)
1/2 lb scallops (Nantucket are my preference but it is your personal taste)
1/2 lb monkfish
1/2 lb fresh lump crabmeat, picked over to remove shells*
1/4 lb unsalted butter
1 cp peeled and med-diced carrots (4 carrots)
1/2 cp med-diced yellow onion (1 onion)
1 cp med-diced celery (3 stalks)
1 med-diced small red potatoes
1/2 cp corn kernels, fresh or frozen
1/4 cp all-purpose flour or whole grain pastry flour if you want to be more healthy
1 recipe Seafood Stock (recipe below)**
1.5 tbls heavy cream (optional)
2 tbls minced parsley
Salt and freshly ground black pepper to taste
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 med-low heat for 15 mins, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 mins. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7-10 mins, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste and serve.
__________________________
*I prefer using imitation crabmeat. It is not as salty and people generally like the consistency better. I hope I didn't offend anyone.
**If you do not wish to make the Seafood Stock yourself, your local fish store may sell it. Clam juice will not work as a substitute.
Seafood Stock -- makes about 1 quart
2 tbls extra virgin olive oil
Shells from 1 lb large shrimp
2 cps chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cp good white wine
1/3 cp tomato paste
1 tbl kosher salt
1.5 tsps freshly ground black pepper
10 sprigs fresh thyme, including stems
Warm the oil in a stockpot over med heat. Add the shrimp shells, onions, carrots and celery and saute for 15 mins, or until lightly browned. Add the garlic and cook 2 more mins. Add 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.
Source: Ina Garten's Barefoot Contessa Parties!! cookbook