Seafood Chowder
Serving Size: 4
Ingredients
Onion
½ medium-sized finely diced
Celery
2 stalks finely diced
Carrot
½ medium-sized finely diced
Salted butter
4 oz
All-purpose flour
4 oz
Fish stock
2 L
Salt
To taste
Pepper (preferably white pepper so there are no black flecks in your white soup)
To taste
Baby red potato
8 oz diced
Lobster
4 oz cooked
Fresh salmon
4 oz
Scallops
4 oz
Fresh halibut
4 oz
Heavy cream
200 ml
Dill
1tsp fine chopped
Instructions
- Sweat off the onion in the butter until translucent.
- Add the celery and carrots and sauté for another 5 minutes.
- Add flour and prepare a roux.
- Cook for several minutes on low heat to blend well.
- Slowly add hot fish stock whisking consistently to ensure there are no lumps.
- Simmer for 15 minutes on low heat.
- Add potatoes and simmer for another 10 minutes.
- Season with Salt & Pepper
- Add all seafood & dill then simmer for another 4 minutes, add cream and correct seasoning and serve.
