Elegant Seafood Chowder Recipes

Steps:

• In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Steps:

• 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.
• 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.

Steps:

• Melt the butter in a large saucepan over medium high heat.
• Add the onions, garlic, and bacon and cook for 5 minutes, stirring often.
• Add the broth, wine, sherry, tomatoes, hot peppers, seasonings and the bay leaf.
• Bring to a boil, stirring often and break up the tomatoes.
• Place the whole snapper on top.
• Cover, reduce heat and simmer for 45 minutes.
• Stir occasionally, being careful not to break up the fish.
• Remove from heat.
• Chill in fridge for 1 day.
• Reheat, remove snapper and bay leaf from the chowder.
• Discard the bay leaf and the heads, bones and skin.
• Return the fish pieces to the chowder and place the chowder over medium heat.
• Stir frequently until the chowder is piping hot.
• Meanwhile, cut the fillets into 1 inch pieces and cut the zucchini into bite sized pieces.
• Just 10 minutes before serving stir the fillets into the hot chowder.
• Cover and reduce to medium low heat and simmer for 5 minutes.
• Scrub mussels and clams.
• Stir in the shrimp and place mussels and clams on top.
• cover and continue to simmer just until the mussels and clams open.
• This should take around 5 minutes.
• Discard any clams or mussels that have not opened.
• Ladle into bowls, garnish with dill and serve.