Seafood Chowder (Ina Garten) |
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Prep Time: 25 Minutes Cook Time: 105 Minutes |
Ready In: 130 Minutes Servings: 3 |
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Ingredients:
1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock) |
1/2 pound scallops |
1/2 pound monkfish |
1/2 pound fresh lump crabmeat, picked over to remove shells |
1/4 pound unsalted butter |
1 cup peeled and medium-diced carrots (4 carrots) |
1/2 cup medium-diced yellow onion (1 onion) |
1 cup medium-diced celery (3 stalks) |
1 cup medium-diced small white or red potatoes |
1/2 cup corn kernels, fresh or frozen |
1/4 cup all-purpose flour |
1 recipe seafood stock (see recipe) |
1 1/2 tablespoons heavy cream (optional) |
2 tablespoons minced parsley |
salt and freshly ground black pepper to taste |
2 tablespoons good olive oil |
shells from 1 pound large shrimp |
2 cups chopped yellow onions (2 onions) |
2 carrots, unpeeled and chopped |
3 stalks celery, chopped |
2 garlic cloves, minced |
1/2 cup good white wine |
1/3 cup tomato paste |
1 tablespoon kosher salt |
1 1/2 teaspoons freshly ground black pepper |
10 sprigs fresh thyme, including stems |
Directions:
1. Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
2. In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
3. Seafood Stock:
4. Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.
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