Seafood chowder is a delicious and comforting meal that’s perfect for any day of the week. It’s warm, hearty, and full of flavor – everything you want in a soup. And the best part? It’s super easy to make! Here’s a recipe for a sustainable seafood chowder that will take your taste buds on a journey.
Seafood Chowder
Ingredients:
- 2 tablespoons butter
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 2 garlic cloves, minced
- 3 cups fish stock
- 1 lb mussels, scrubbed and debearded
- 1 lb clams, scrubbed and cleaned
- 1 lb firm white fish, cut into chunks
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
Instructions:
- In a large Dutch oven or pot, melt butter over medium heat. Add onions, celery, carrots, and garlic, and sauté for 5 minutes until vegetables are tender.
- Add fish stock, mussels, and clams and bring to a boil. Cover and let cook for 5-7 minutes until the shells open.
- Remove the mussels and clams from the pot and set aside. Add fish chunks to the pot and simmer for an additional 5 minutes.
- Add heavy cream and parsley to the pot and stir until well combined. Let simmer for an additional 5 minutes.
- Add the mussels and clams back into the pot and stir. Season with salt and pepper to taste. Serve hot.
Sustainable Seafood Chowder Recipe
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 leek, sliced
- 2 celery sticks, chopped
- 4 garlic cloves, minced
- 2 tablespoons plain flour
- 2 cups fish stock
- 1 cup white wine
- 1 can diced tomatoes
- 1 lb firm white fish, cut into chunks
- 1 lb mussels, scrubbed and debearded
- 1 lb clams, scrubbed and cleaned
- 1 cup cream
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
Instructions:
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, leek, celery, and garlic, and sauté for 5 minutes until vegetables are tender.
- Add the flour and stir to coat the vegetables.
- Slowly pour in the fish stock and white wine, stirring constantly to prevent lumps from forming.
- Add the canned tomatoes and bring the mixture to a boil. Reduce the heat and let simmer for 10 minutes.
- Add the fish, mussels, and clams to the pot and cover. Let cook for 5-7 minutes until the shells open and the fish is cooked through.
- Remove the mussels and clams from the pot and set aside. Add the cream and parsley to the pot and stir until well combined. Let simmer for an additional 5 minutes.
- Add the mussels and clams back into the pot and stir. Season with salt and pepper to taste. Serve hot.
These two recipes are so delicious and easy to make. You can enjoy them with a fresh green salad or some crusty bread. In this recipe, the focus is on sustainable seafood, which is important in today’s world where the ocean’s resources are becoming more limited. Whether you prefer the classic seafood chowder or the sustainable version, your taste buds will thank you for this warming and satisfying meal. So, why not gather the ingredients and give it a try today?
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