Seafood Chowder
1 pound large shrimp, peeled
1/2 pound scallops
1/2 pound monkfish, snapper or sea bass
1/2 pound fresh lump crab meat, picked over to remove shells
1/4 pound unsalted butter
1 cup medium-diced carrot
1/2 cup medium-diced yellow onion
1 cup medium-diced celery
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 quart seafood stock
1 1/2 tbsp heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crab meat.
In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and sauté over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
Yield: 12 servings