Seafood Chowder

Ingredients

Yield:

4 servings

• • 50 grams butter
  • 80 grams bacon, diced
  • 1 white onion, medium & diced
  • 1 head of leek, diced
  • 3 garlic cloves, slivered
  • 300mL white wine
  • 1L fish stock
  • 300mL heavy cream
  • 200 grams salmon
  • 2 tsp salt
  • 2-3 chive bunches
  • 120 grams baby shrimp
  • 120 grams baby scallops

• Bouquet Garni

  • 1 bay leaf
  • 4 parsley stem
  • 4 peppercorns
  • 6 fennel seed
  • 1 cheesecloth

Preparation

Difficulty:

Medium

Time:

90 Minutes

 

1. Preparation

   1. Cook the salmon, baby shrimps and scallops in the fish stock and reserve for garnish
   2. The items listed in the Bouquet Garni ingredient section are to be tied in cheesecloth and set aside

2. Method

   1. Render the bacon over low heat; remove once crisp and reserve fat
   2. Cut all vegetables to a uniform size and sweat in butter and rendered bacon fat until they become soft, ensuring no caramelization or color
   3. Add white wine and reduce the liquid by half
   4. Add Bouquet Garni
   5. Add fish stock and reduce by one quarter
   6. Add half of the cream and reduce by one quarter again
   7. Season to taste with salt and white pepper
   8. Take out the Bouquet Garni
   9. Begin to blend the soup until the vegetables are pureed and the soup has thickened
   10. Simmer for 15 minutes and strain through the strainer
   11. Add the poached seafood, rendered diced bacon and remaining cream
   12. Garnish with chopped chives and serve hot