Seafood Chowder - Sleepymorro Style |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
We created this during a very stormy day in Morro Bay, CA. Ingredients:
1/4 lb bacon, chopped (we use mahogany smoked) |
2 onions, chopped |
2 cups fish stock or 2 cups bottled clam juice (home made fish stock is best) |
1 1/2 cups water |
2 lbs boiling potatoes (about 6) |
1 1/2 teaspoons salt (we use kosher) |
1/2 lb white fish fillet, such as cod,scrod,haddock or halibut,cut into 1-inch chunks |
1/2 lb sea scallops, cut in half if large |
1/4 lb medium shrimp, shelled & deveined |
1/4 lb lobster, chunked to about 1/2 inch |
1 cup light cream |
1/4 teaspoon fresh ground black pepper |
1 pinch paprika or 1 pinch caribbean island fish spices |
1 tablespoon chopped fresh parsley |
1/4 cup heavy cream |
1 carrot (thin sliced) |
1 stalk celery (thin sliced) |
1 ear of corn (kernels only) |
Directions:
1. In a large pot, cook the bacon over moderate heat until crisp.
2. Remove with a slotted spoon and drain on paper towels.
3. Pour off all but 2 tablespoons of the bacon fat from the pan and reduce the heat to moderately low.
4. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
5. Add the stock, water, potatoes, carrot, celery, corn and salt and bring to a boil.
6. Reduce the heat and simmer until the potatoes are almost tender, about 15 minutes.
7. Add the fish, scallops, shrimp and lobster to the pot.
8. Simmer, covered, until the fish and seafood are just cooked, about 3 minutes.
9. Add the light cream and pepper.
10. Bring just to a simmer.
11. Serve sprinkled with the bacon, paprika or fish spice and parsley.
12. Add a light dollop of heavy cream to each bowl as the finishing touch.
13. Serve with herb buttered baguettes lightly toasted.
|
|