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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2004
Ingredients
Method
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.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 348 mg
- Protein 16 g
- Calories 280.0
- Total fat 17 g
- Cholesterol 86 mg
- Saturated fat 9 g
- Total carbohydrate 13 g
%RDI
- Iron 11.0
- Folate 13.0
- Calcium 5.0
- Vitamin A 15.0
- Vitamin C 10.0
