From Newfoundland to the Great Lakes to BC, this chowder shows off the best of Canadian seafood from all across the country. Consider a crisp white wine or a West Coast IPA to bring your taste buds alive.
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, salt and pepper, and remove from heat.
Garnish with salmon roe crème fraiche and Fogo snow crab tapioca cracker.