Dalvay Seafood Chowder

By The Canadian Living Test Kitchen

81 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	280280 cal
pro	16 g16g pro
total fat	17 g17g total fat
sat. fat	9 g9g sat. fat
carb	13 g13g carb
fibre	1 g1g fibre
chol	86 mg86mg chol
sodium	348 mg348mg sodium
% RDI:	-
calcium	55 calcium
iron	1111 iron
vit A	1515 vit A
vit C	1010 vit C
folate	1313 folate

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This chowder comes from executive chef Andrew Morrison of the spectacular Dalvay By-The-Sea Heritage Inn and Dining Room on P.E.I.'s North Shore. Morrison garnishes his bisquelike chowder with chervil and lobster roe. Many fishmongers sell fish stock, or you can make your own. In a pinch, dilute bottled clam juice with water or substitute chicken stock.

Ingredients

1 lb mussels 1 1lb lbmusselmussels
1 cup beer 1 1cup cupbeer or water
2 cloves garlic , minced2 2cloves garlic, minced
2 slices bacon , diced2 2slices bacon, diced
2 tbsp butter 2 2tbsp tbspbutter
1/2 cup finely chopped onion 1/2 1/2cup cupfinely chopped onion
1/2 cup finely chopped celery 1/2 1/2cup cupfinely chopped celery
1/2 cup finely chopped fennel 1/2 1/2cup cupfinely chopped fennel
1/4 tsp salt 1/4 1/4tsp tspsalt
1/2 cup white wine 1/2 1/2cup cupwhite wine or fish stock
2 cups fish stock 2 2cups cupsfish stock
4 oz jumbo shrimp , peeled and deveined4 4oz ozjumbo shrimp, peeled and deveined
4 oz swordfish , cubed4 4oz ozswordfish or shark, cubed
4 oz halibut , cubed4 4oz ozhalibut, cubed
4 oz scallops 4 4oz ozscallopscallops
2 2large Yukon Gold potatoYukon Gold potatoes, peeled and diced
1 cup whipping cream , warmed1 1cup cupwhipping cream, warmed
2 tbsp chopped fennel fronds 2 2tbsp tbspchopped fennel frondfennel fronds or chervil

Preparation

Scrub mussels, removing any beards. Discard any that do not close when tapped. Place in large Dutch oven. Add beer and garlic; cover and steam over medium-high heat, stirring once, until mussels open, about 8 minutes. Strain, reserving liquid and discarding any that do not open. Let cool. Remove mussels from shells; place in bowl. Set aside.

In Dutch oven, fry bacon over medium heat until crisp, about 6 minutes; drain off fat. Add butter, onion, celery, fennel and salt ; cook until translucent, about 5 minutes. Add wine and bring to boil; boil until reduced by half, about 2 minutes.

Add reserved cooking liquid and stock; bring to simmer. Add shrimp, swordfish, halibut and scallops; simmer for 5 minutes. Using slotted spoon, remove shrimp, fish, scallops and vegetables to bowl. Set aside.

Bring liquid in pan to boil. Add potatoes; cover and cook until tender, about 8 minutes. Add reserved shrimp, fish, scallops, vegetables, mussels and cream; heat through. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours.) Ladle into bowls; sprinkle with fennel fronds.

Source : Canadian Living Magazine: September 2004