Seafood Chowder
8 servings
55 minutes
Seafood chowder is a harmony of delicate ocean flavors gathered in one bowl. Its origins are rooted in the traditions of coastal regions where fresh seafood formed the basis of cuisine. In this author's rendition, the chowder is enriched with notes of bacon and white wine, acquiring a deep, rich aroma. The tenderness of fish fillet, sweetness of scallops and squid, and velvety creamy texture make it perfect for a cozy dinner. The broth infused with bay leaf and oregano adds a noble spiciness to the dish. Garnishing with chervil sprigs completes the picture, making the chowder not only a gastronomic delight but also a work of art.
1
Clean and rinse the shrimp and all the squid (large and small). Leave the heads and tails on the shrimp, and cut the large squid.
- King prawns: 400 g
- Baby squid: 100 g
- Squid: 100 g
2
Boil the potatoes (small ones) until almost cooked, peel them, and cut each tuber in half lengthwise.
- New potatoes: 560 g
3
Fry the bacon in a deep skillet with butter until slightly browned. Add flour, finely chopped shallots, and garlic, and sauté for another half minute.
- Bacon: 60 g
- Butter: 60 g
- Wheat flour: 30 g
- Shallot: 80 g
- Garlic: 2 cloves
4
Pour in white wine and let it evaporate by two-thirds. Add broth, oregano, and then cream. Heat the soup without boiling, turn off the heat, and let it steep for twenty minutes, adding bay leaf, salt, and white pepper.
- Dry white wine: 100 ml
- Fish stock: 0.5 l
- Heavy cream (38%): 0.5 l
- Dried oregano: 1 g
- Bay leaf: to taste
- Salt: to taste
- Ground white pepper: to taste
5
Add fish and seafood to the soup, along with potatoes, and cook over heat until ready. Then pour the broth into bowls, arrange the fish and seafood, and garnish with chervil.
- Mullet fillet, skin-on: 640 g
- Halibut fillet: 200 g
- Scallops: 240 g
- King prawns: 400 g
- Baby squid: 100 g
- Squid: 100 g
- New potatoes: 560 g
- Chervil: 5 g
