Nova Scotia Seafood Chowder
Nova Scotia Seafood Chowder
Photography by Edward Pond
- Portion size: 12
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 236 |
| pro | 21 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 14 g |
| fibre | 1 g |
| chol | 78 mg |
| sodium | 405 mg |
| potassium | 582 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 13 |
| vit A | 12 |
| vit C | 12 |
| folate | 14 |
Chock-full of a variety of seafood, fish and vegetables, this rich soup is inspired by a similar chowder served at the Masstown Market, near Truro, N.S. Enjoy a hearty bowlful with Buttermilk Biscuits.
Ingredients
- 2 lb 2lbmusselmussels
- 2/3 cup 2/3cupdry white wine
- 3 tbsp 3tbspbutter
- 3 3ribs celery, thinly sliced
- 2 2oniononions, chopped
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tspsweet paprika
- 1/4 tsp 1/4tspcayenne pepper
- 3 tbsp 3tbspall-purpose flour
- 1-1/2 cups 1-1/2cupswater
- 1 1bottle clam juice, (240 mL)
- 2 2yellow-fleshed potatoes, peeled and cubed
- 12 oz 12ozhaddock fillethaddock fillets, or other firm-fleshed fish fillets, cut in 2-inch (5 cm) chunks
- 12 oz 12ozsea scallopsea scallops, halved horizontally
- 1 can (11.3 oz/320 g) 1can (11.3 oz/320 g)frozen lobster meat, thawed and drained
- 3 cups 3cups10% cream
- 1/4 cup 1/4cupchopped fresh parsley
Preparation
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped.
In saucepan, bring mussels and wine to boil over high heat. Reduce heat and simmer, covered, until mussels open, about 5 minutes. Strain, reserving broth; discard any mussels that do not open. Let cool enough to handle. Remove and discard shells; set mussels aside.
In Dutch oven, melt butter over medium heat; fry celery, onions, salt, paprika and cayenne pepper, stirring occasionally, until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 1 minute.
Stir in reserved broth, water and clam juice, scraping up any brown bits on bottom of pan. Add potatoes; bring to boil. Reduce heat and simmer, covered and stirring occasionally, until potatoes are tender, about 15 minutes.
Stir in haddock, scallops and lobster; bring to boil. Reduce heat and simmer for 5 minutes. Stir in cream, mussels and parsley. Stir until heated through, about 2 minutes. (Make-ahead: Let cool. Refrigerate in airtight containers for up to 2 days.)
Source : Canadian Living Magazine: August 2011
