Recipe courtesy of Betsy Larsen
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Larsen's Fish Market Seafood Chowder
Total:
1 hr 30 min
Prep:
30 min
Cook:
1 hr
Yield:
12 servings
Level:
Intermediate
Total:
1 hr 30 min
Prep:
30 min
Cook:
1 hr
Yield:
12 servings
Level:
Intermediate

Ingredients

  • 6 tablespoons butter
  • 1 large Spanish onion, diced
  • 2 stalks celery, diced
  • 1/8 cup mirin (sweetened sake)
  • 1 tablespoon crab boil seasoning (recommended: Old Bay)
  • Freshly ground black pepper
  • 2 quarts fish stock
  • 2 quarts clam broth
  • 4 large potatoes, peeled and diced into 1/2-inch cubes
  • 1/2 pound crab meat, picked over for shells
  • 1/2 pound lobster meat, cut into bite-sized pieces
  • 1 pound sea scallops
  • 1 pound small shrimp, peeled and de-veined
  • 1 pound skinned whitefish, such as cod or halibut, cut into 2-inch pieces
  • 1 pound firm whitefish such as monkfish or swordfish, cut into bite-sized pieces
  • 1 pint half-and-half or cream, heated (do not boil)
  • Salt

Directions

Melt butter in a large stockpot. Saute onions and celery in butter until soft and translucent. Add mirin and continue to cook until it is almost reduced. Stir in crab boil seasoning and 1 tablespoon pepper. Continue to cook approximately 1 minute. Pour in fish stock and clam broth and bring to a boil. Add the potatoes and cook the potatoes until just tender. Continue to simmer and add crab, lobster, scallops, and shrimp. Return to a simmer and add fish. Gently poach fish until just cooked. Add heated half-and-half. Season with salt and freshly ground black pepper, to taste. Enjoy!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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