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.
Remove from the heat and let stand, covered.
Meanwhile, in a large saucepan, heat 1 tablespoon of the oil.
Add half of the onion and garlic and cook over moderate heat until softened, 5 minutes.
Add the wine and bring to a boil.
Add the mussels, cover and cook over moderately high heat until they open, 3 minutes; transfer to a 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.
Remove the mussels and clams from their shells and coarsely chop them.
Add the remaining 1 tablespoon of olive oil and the bacon and cook over moderate heat until crisp, 4 minutes.
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.
Add the potatoes and the cream and bring to a simmer.
Add the salmon and monkfish and simmer over moderate heat, stirring a few times, until the fish is just cooked, 3 minutes.
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.
Serve the chowder in bowls.
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.
Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris