Elements On Hollis Seafood Chowder
This fantastic recipe from Elements on Hollis is chock full of fresh local seafood, including haddock, scallops, mussels and salmon. #ChowderWeek is the perfect excuse to try making a new recipe every day! So be adventurous, and when you’re done, take a picture (and tag it #ChowderWeek) to win two tickets to Sip N’Shuck on January 30th, 2015!
Ingredients
| 1/2 lb | whole butter |
| 1 cup | diced carrot |
| 1 cup | diced celery |
| 1 cup | diced onion |
| 1 cup | diced potatoes |
| 2 tbsp | finely chopped garlic |
| 1 | bay leaf |
| 1/2 lb | all purpose flour |
| 1/4 tsp | cayenne pepper |
| 2 1/2 litres | fish stock |
| 1/2 oz | salmon |
| 1/2 oz | haddock |
| 1/2 oz | scallop |
| 5 | mussels |
| 3/4 oz | 35% cream |
| salt and pepper |
Directions
1. Sweat the celery, carrot, onion, and garlic on medium heat in the butter until tender.
2. Add flour and cook until it is well combined with the veggies and butter.
3. Slowly pour in the fish stock, and potatoes and bring to boil. Simmer for 15 – 20 minutes until flour is cooked out of chowder base.
4. In the chowder base, poach the seafood with the cream until mussels are open.
5. Season with salt and pepper.
6. Garnish with 2 seared scallops.
Recipe provided by: Elements on Hollis
The photo looks delicious, but the recipe and directions are incomplete. How many carrots? When do you add the cream? How much fish stock? Would you please clarify? I would love to try this recipe.