Fish-and-Shellfish Chowder

Name: Fish-and-Shellfish Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bacon, finely diced; 1 rib celery rib, finely diced; 118 milliliters dry white wine; 1 Tbsp all-purpose flour; 2 garlic, minced; 237 milliliters heavy cream; 16 littleneck clams, scrubbed; 170 grams cleaned monkfish fillet, cut into 1-inch cubes; 24 mussels, scrubbed; 2 Tbsps extra-virgin olive oil; 1 onion, finely diced; 2 Tbsps chopped parsley; 2 red potatoes, peeled and cut into 1/2-inch dice; 170 grams skinless salmon fillet, cut into 1-inch cubes; 4 servings Salt and freshly ground pepper; 473 milliliters water

Fish-and-Shellfish Chowder

You can never have too many main course recipes, so give Fish-and-Shellfish Chowder a try. One portion of this dish contains roughly 27g of protein, 38g of fat, and a total of 577 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up olive oil, monkfish fillet, flour, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

In a saucepan, cover the potatoes with the water and bring to a boil. Cover and cook over moderate heat until the potatoes are tender, about 6 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Remove from the heat and let stand, covered.

Meanwhile, in a large saucepan, heat 1 tablespoon of the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add half of the onion and garlic and cook over moderate heat until softened, 5 minutes.

Ingredients you will need

Garlic

Onion

Add the wine and bring to a boil.

Ingredients you will need

Wine

Add the mussels, cover and cook over moderately high heat until they open, 3 minutes; transfer to a bowl.

Ingredients you will need

Mussels

Equipment you will use

Bowl

Add the clams to the saucepan, cover and cook. As the clams open, transfer them to the bowl. Strain and reserve the cooking liquid.

Ingredients you will need

Clams

Equipment you will use

Sauce Pan

Bowl

Remove the mussels and clams from their shells and coarsely chop them.

Ingredients you will need

Mussels

Pasta Shells

Clams

Wipe out the saucepan.

Equipment you will use

Sauce Pan

Add the remaining 1 tablespoon of olive oil and the bacon and cook over moderate heat until crisp, 4 minutes.

Ingredients you will need

Olive Oil

Bacon

Add the celery and the remaining onion and garlic. Cover and cook over moderately low heat until softened, 7 minutes. Stir in the flour, then gradually whisk in the potato cooking water. Bring to a boil, whisking, and cook until thickened slightly.

Ingredients you will need

Celery

Garlic

Potato

All Purpose Flour

Onion

Water

Equipment you will use

Whisk

Add the potatoes and the cream and bring to a simmer.

Ingredients you will need

Potato

Cream

Add the salmon and monkfish and simmer over moderate heat, stirring a few times, until the fish is just cooked, 3 minutes.

Ingredients you will need

Monkfish

Salmon

Fish

Add the mussels and clams and pour in their reserved cooking liquid, stopping before you reach the grit at the bottom; stir until heated through. Season with salt and pepper and add the parsley.

Ingredients you will need

Salt And Pepper

Mussels

Parsley

Clams

Serve the chowder in bowls.

Ingredients you will need

Chowder

Equipment you will use

Bowl

Equipment

Sauce Pan

Bowl

Whisk

Ingredients

Servings:

bacon, finely diced 1rib

celery rib, finely diced 118milliliters

dry white wine 1Tbsp

all-purpose flour 2

garlic, minced 237milliliters

heavy cream 16

littleneck clams, scrubbed 170grams

cleaned monkfish fillet, cut into 1-inch cubes 24

mussels, scrubbed 2Tbsps

extra-virgin olive oil 1

onion, finely diced 2Tbsps

chopped parsley 2

red potatoes, peeled and cut into 1/2-inch dice 170grams

skinless salmon fillet, cut into 1-inch cubes 4servings

Salt and freshly ground pepper 473milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. It has 5 out of 5 stars and a bottle costs about 99 dollars.