Bc Seafood Chowder "Poutine"
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4
Shallots1 cup
White Wine1 cup
All-Purpose Flour4 cups
Whole Milk (cold)1 cup
Carrot (1/3-inch-diced)1 cup
Celery (1/3-inch-diced)1 cup
Fennel (1/3-inch-diced)1
Salt1 tsp
Coriander Seed1 tsp
Fennel Seed2 cloves
Garlic (finely chopped)3 tbsps
Butter910 g
Clam (fresh)910 g
Mussel (fresh)Directions:
1
For the stock: Sweat the coriander, fennel seeds, peppercorns, garlic and shallots in the butter in a heavy-bottomed pot (this will help control the heat so you don't burn the ingredients)
2
When the shallots are translucent, add the clams, white wine, thyme and bay leaves
3
Cover the pot to steam the clams, and as they begin to open, add the mussels
4
Gently simmer, covered, until the mussels and remaining clams open, about 3 minutes
5
When all the shells are open, strain off the liquid and reserve, setting aside the shellfish to cool slightly until you can handle them
6
Shuck the meat out of all the shells, refrigerate and reserve for the sauce
7
Discard the vegetables and herbs
8
For the sauce: Cook the bacon in the same pot over medium heat to render the fat
9
This will help to make the roux later
10
When the bacon begins to brown, add 3 tablespoons of the butter, the garlic and shallots
11
Continue to sweat over medium heat until the shallots are translucent
12
Add the white wine and reduce until it's almost dry (au sec)
13
Add the reserved shellfish stock and reduce by half
14
Remove from the heat and set aside on the stove
15
Melt the remaining 1 stick butter in a separate small pot or deep saute pan to its bubbling point and stir in the flour very well with a wooden spoon, incorporating it while removing clumps
16
Cook 3 to 5 minutes over medium heat while stirring regularly
17
Add the roux to the bacon pan, and place over medium heat
18
Add the cold milk to the hot roux while stirring constantly
19
Bring to a boil, then reduce to a simmer
20
You will have to monitor it carefully and stir frequently so the flour doesn't stick to the bottom (if it does, don't panic! You can remove the sauce, clean the bottom of the pot and put it back in
21
Phew!) Simmer 10 minutes, then add the carrots, celery and fennel, and continue cooking until the raw flour taste has been cooked out and the vegetables are tender (they will add texture to the finished chowder), 10 minutes longer
22
Add the reserved mussels and clams
23
I use trim from the other fish I cook every day
24
Simmer 1 minute to heat through and add the parsley
25
Season with salt, garnish with the chives and serve immediately
26
Enjoy!