Ina Garten’s Seafood Chowder
Servings 3 Quarts
Ingredients
- 1 pound large shrimp 32 to 36 per pound, peeled and deveined (save shells for stock)
- 1/2 pound scallops
- 1/2 pound monkfish
- 1/2 pound fresh lump crabmeat picked over to remove shells
- 1/4 pound unsalted butter
- 1 cup peeled and medium-diced carrots 4 carrots
- 1/2 cup medium-diced yellow onion 1 onion
- 1 cup medium-diced celery 3 stalks
- 1 cup medium-diced small white or red potatoes
- 1/2 cup corn kernels fresh or frozen
- 1/4 cup all-purpose flour
- 1 recipe Seafood Stock recipe follows
- 1 1/2 tablespoons heavy cream optional
- 2 tablespoons minced parsley
- Salt and freshly ground black pepper to taste
Seafood Stock:
- 2 tablespoons good olive oil
- Shells from 1 pound large shrimp
- 2 cups chopped yellow onions 2 onions
- 2 carrots unpeeled and chopped
- 3 stalks celery chopped
- 2 garlic cloves minced
- 1/2 cup good white wine
- 1/3 cup tomato paste
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 10 sprigs fresh thyme including stems
Instructions
- Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
- In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute 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.
Seafood Stock:
- Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.
