Safe Passage Seafood Chowder
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
38
Spice
40
Sweetness
29
Sourness
39
mins
Prep time (avg)
4
Difficulty
Ingredients:
3 tbsps
Olive Oil (divided)450 g
Bay Scallops1 cup
Water1.75 cups
Butter (3 1/2 sticks)1.75 cups
All-Purpose Flour6 large
Carrot (peeled and diced medium)3 tsps
Salt2 tsps
PepperDirections:
1
In a large saucepan, heat 1 tablespoon of the olive oil over medium high heat, reserving the other 2 tablespoons
2
Sear each side of the halibut, leaving each side undisturbed for the first 2 minutes or so to allow the surface of the fish to begin to caramelize and to avoid tearing
3
Cook until done, about 6 to 8 more minutes, then remove to a utility platter
4
To the same pan add the shrimp and cook until just pink and remove to a bowl
5
To the same pan add the scallops and cook until opaque and remove to the bowl with the shrimp
6
Add the mussels to the pan along with 1/2 cup water
7
Cook until the mussels open
8
Remove them and the pan juices to a bowl until they are cool enough to handle
9
(Discard any mussels that do not open
10
) In the same saucepan, heat the other 2 tablespoons of olive oil and butter
11
Add the celery and onions, sauteing until translucent
12
Whisk in the flour gradually to make a roux
13
Add clam juice and fish stock and mix well to integrate flavors
14
Reduce heat to low and bring to a simmer
15
Add carrots and parsley and let cook until fork tender
16
While the soup is cooking, cut the halibut fillets into 1/2 inch chunks
17
Then, remove the mussels from their shells and discard shells, but reserving all the liquids in the bowl
18
When carrots are softened, remove soup from heat and gently fold in halibut, shrimp, scallops, mussels and liquid in the bowl
19
Season with salt, pepper and crab boil seasoning, to taste