Mateus Bistro Seafood Chowder
The Mateus Bistro seafood chowder features simple, light broth made of local mussels and haddock and has Chef Matt’s Eastern European influence. Served at the Mahone Bay restaurant, it’s always gluten free and made with nothing but the freshest seafood and local vegetables. Here’s Chef Matt’s recipe for you to try at home:
|1.5 lb||fresh Nova Scotia mussels|
|1.5 lb||haddock, cut into chunks|
|1 large||white onion, diced|
|4||potatoes, cubed with skin on|
|2 cups||35% cream|
- Take 1 lb of the mussels, place in a pot with the water and bring to a boil.
- Once mussels are open, remove from the water and reserve your liquid.
- In a separate pot, saute the onion until translucent, then add carrots and potatoes and let sweat for one minute.
- Add the marjoram, mix, then add the reserved mussel liquid.
- Bring to a boil and let simmer until all vegetables are cooked.
- Meanwhile, shuck all the cooked mussels reserving the meat.
- Once the vegetables are cooked, add the shucked mussels, haddock, remaining fresh mussels and cream.
- Bring to a boil so that the fish is cooked and all mussels are open.
- Season with salt and pepper to taste and serve with your favorite locally baked bread!
- You can use any favorite seafood of your choice. Using lobster and scallops will make your chowder decadent, however make sure to only add them at the end as they will get overcooked and chewy.
- Try not to overcook your seafood as it will fall apart and turn mushy.
- To make it less fattening, you can use half and half cream instead of 35%
- Don’t boil your vegetables vigorously as they will fall apart and turn your chowder mushy. Bring to a boil and simmer gently.
Recipe provided by: Chef Matt Krizan, Mateus Bistro