Canadian Seafood Chowder

Ingredients

25 mL clarified butter
1 medium onion diced 
1 leeks diced
2 stalks celery diced
75g BC sablefish (smoked)
75g Manitoulin Island lake trout
75g bay scallops
75g Fogo island shrimp
50 g Fogo snow crab cracker
75 mL dry white wine
75g fingerling yellow & purple potatoes cooked and sliced
1 L fish fumet
1 L whipping cream
1 tsp dill roughly chopped
1 tsp tarragon roughly chopped
TT Vancouver Island sea salt
TT toasted black pepper ground

25 mL clarified butter
1 medium onion diced
1 leeks diced
2 stalks celery diced
75 g BC sablefish (smoked)
75 g Manitoulin Island lake trout
75 g bay scallops
75 g Fogo island shrimp
50 g Fogo snow crab cracker
75 mL dry white wine
75 g fingerling yellow & purple potatoes cooked and sliced
1 L fish fumet
1 L whipping cream
1 tsp dill roughly chopped
1 tsp tarragon roughly chopped
TT Vancouver Island sea salt
TT toasted black pepper ground

Method

Sauté onions and leek in clarified butter, add the wine and reduce by half. Add fish stock, then simmer for 5 minutes. Add the fish and seafood and cook for a few minutes until fish is just cooked. Season with herbs and salt & pepper and remove from heat.  Garnish with salmon roe crème fraiche & Fogo snow crab tapioca cracker.

Creates 4-6 portions


Recipe Overview