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An Improvised Seafood Chowder with cod, shrimp, wild mussels, countneck clams, squid ?????
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On low heat, cook a bit of chopped pancetta or bacon until some fat renders out. Increase heat to medium, stir in sliced shallots, fennel, chopped potatoes (minced celery also, if you prefer) and cook until a little softened. Add in a good amount of fish stock, about 4-6 cups (homemade is best, but your local fishmonger might sell some). Bring to a boil, then lower the heat, simmer until potatoes are cooked through, about 15-20 min.
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Whatever seafood you use will cook relatively quickly. If using shellfish such as mussels and clams, simmer those first in the chowder base on med heat, until the shells have opened, discard those that don’t. Take cooked shellfish out and a divide amongst bowls. Cook the shrimp next for about a minute or two until they’re opaque. Remove and place in bowls as well. Lastly, stir in bite-sized pieces of cod or other white fish. They will cook in a minute. When opaque, stir in a good glug of heavy cream or a generous spoon of crème fraîche into the soup.
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Ladle soup (chowder base) along with the fish and veg into the bowls with shellfish. Top with chopped parsley, chives or fennel fronds. Serve with lemon, salt + pepper to taste.
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#f52bowl
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