Sharon Levinson is a big supporter of C-CAP and a world traveler so it’s not hard to see why we’re featuring her killer recipe for Seafood Chowder this week! She and her husband, Larry were inspired by the Chowder they shared at the Boat Shed Cafe in Nelson, New Zealand and they hope that this recipe will inspire you to go there, too! Rock lobster makes a nice addition to this dish.
Larry’s Seafood Chowder
Ingredients:
Seafood Stock
- 30 Mussels [optional] well cleaned and bearded
- 1-2 lb Prawns and shells
- 1 1/2 lb Fish and fish scraps [tilapia]
- Vegetable scraps – onion, celery, carrot
- 2 1/2 Qt Water
1. Combine ingredients, except mussels, in a large pan, simmer uncovered for 20 minutes.
2. Add mussels and cook until shells open, discarding those that don’t. Strain and reserve.
Tomato Provençal
- 1/2 White onion, finely diced
- 3 Garlic cloves, finely diced
- 1 1/2 oz Olive oil
- 1 1/2 oz White wine
- 26+oz Tomatoes, pureed or can of pureed tomatoes
- 1 tsp Rosemary, Oregano
- 1/2 tsp Marjoram
- 1 oz Honey
- Salt and pepper to taste
1. Sauté the onion and garlic in the olive oil until translucent. Add the white wine and reduce.
2. Add the pureed tomatoes and bring to a simmer.
3. Add the herbs and honey; continue to simmer for 15 minutes stirring occasionally.
4. Check the flavor; season with salt and pepper but keep the Provençal slightly sweet. Set aside.
Chowder Base
- 4 oz Butter
- 3 oz Carrots, finely chopped
- 3 oz Onion, finely chopped
- 3 oz Celery, finely chopped
- 4 oz Flour
- 1 Qt Reserved Seafood Stock
Fish to add in step 3:
- 12 oz White fish – sole, tilapia
- 4 oz Mussels, chopped
- 12 oz Shrimp, chopped if large
- Calamari tubes, finely sliced [optional]
1. In a large pot, sauté onions, carrots and celery in butter until tender. Add the flour and cook gently for 2-3 minutes until you get a somewhat sandy texture.
2. Slowly add the seafood stock until you have a smooth sauce, stirring frequently.
3. Bring to a boil and add the seafood; cook for 3-4 minutes or until the fish is cooked. Stir in the mussels.
4. Check the seasoning. Add dill, if desired.
Assembly
- 3 C Chowder base
- 1 1/2 C Provençal sauce
- 1/2 C Cream
1. To serve the chowder, put 3 C of chowder base and 1 1/2 C of Provençal in a medium saucepan. Add 1/2 C of cream.
2. Stir together and simmer two minutes.
3. Meanwhile, sear 12 scallops in butter until golden.
4. Ladle chowder into bowls; add 3 scallops each and sprinkle with parsley. Serve with crusty bread!
Careers through Culinary Arts Program (C-CAP) works with public schools across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry. A national nonprofit, C-CAP manages the largest independent culinary scholarship program in the United States. Since 1990, C-CAP has awarded students $31 million in scholarships and donated $2.5 million worth of supplies and equipment to classrooms. C-CAP operates in seven locations: New York; Los Angeles; Chicago; Philadelphia; Hampton Roads, VA; Prince George’s County, Maryland; and statewide in Arizona.
About Savory Choice Broths
The Soup of the Week is brought to you by Savory Creations and their Savory Choice products. When you don’t have time to make your own stock, Into the Soup recommends Savory Choice. It’s our broth of choice. Find it in your local grocery store or buy online by CLICKING HERE
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