Seafood chowder

Serves : 4

Preparation time: 15 minutes

Cooking time : 15 minutes

Ingredients

• 250 ml (1 cup) diced white fish (haddock, cod, etc.)
  
• 60 ml (4 tablespoons) butter
  
• 250 ml (1 cup) scallops, cubed
  
• 1 onion, chopped
  
• 4 garlic cloves, chopped
  
• 250 ml (1 cup) carrot, brunoise
  
• 250 ml (1 cup) celery, cubed
  
• 250 ml (1 cup) white wine
  
• 1 l (4 cups) vegetable stock
  
• 250 ml (1 cup) boiled potatoes, cubed
  
• 250 ml (1 cup) peas
  
• 250 ml (1 cup) mussels
  
• 250 ml (1 cup) northern shrimp
  
• 125 ml (1/2 cup) parsley leaves, chopped
  
• 1 lemon, juice removed
  
• 125 ml (1/2 cup) 35% cream
  
• Qs Tabasco to taste
  
• Qs bread croutons (garlic and parsley)
  
• salt and pepper to taste
  

Preparation

1. In a hot skillet, sear fish cubes in 15 ml (1 tbsp.) butter for 1 to 2 minutes. Remove and set aside.
   
2. In the same skillet, add 15 ml (1 tbsp.) butter and sear scallops for 1 to 2 minutes. Remove and set aside.
   
3. In a hot saucepan, sauté onion in remaining butter for 2 to 3 minutes.
   
4. Add garlic, carrot and celery and sauté for a further 2-3 minutes.
   
5. Deglaze with white wine, add stock and bring to a simmer.
   
6. Add the potatoes, peas, mussels, shrimps, parsley, lemon juice, cream, fish and scallops and simmer for a further 2-3 minutes. Check seasoning and add Tabasco to taste.
   
7. Serve with bread croutons.