Seafood Chowder

A bowl of seafood chowder with some baguette slices
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

  1. Sweat off the onion in the butter until translucent.
  2. Add the celery and carrots and sauté for another 5 minutes.
  3. Add flour and prepare a roux.
  4. Cook for several minutes on low heat to blend well.
  5. Slowly add hot fish stock whisking consistently to ensure there are no lumps.
  6. Simmer for 15 minutes on low heat.
  7. Add potatoes and simmer for another 10 minutes.
  8. Season with Salt & Pepper
  9. Add all seafood & dill then simmer for another 4 minutes, add cream and correct seasoning and serve.

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