Wednesday, 23 January 2008

Dowager Seafood Chowder

1/4 pound butter
1 onion finely diced
1 red or yellow pepper finely diced
3/4 cup of flour
1 1/2 quarts of fish stock (made from poaching the seafood for this recipe)
1 pkg scalloped potatoes (can use cheesy scalloped potatoes if you want)
4 - 6 cups variety of seafood ~ what have you ~ lobster, tuna or any white fish, scallops, prawns, crab, mussels, clams, etc.
2 cups very thick cream
Pepper to taste
2 bay leaves
Milk as required

Poach all the seafood in water. Set aside. In your big pot, sweat onions and peppers in butter. Add the flour and cook to make a blond roux. Add the fish stock gradually, whisking to work out any lumps. Bring to a simmer. Add the bay leaves & parsley. Add the scallop potatoes and half of the mixture that comes in the box. Simmer until potatoes are cooked. Add the cream and seafood and pepper and stir just to combine. Add milk to thin if necessary. Remove bay leaves. Cook just until seafood is warm again. Serve.