Seafood Chowder with Squash

Name: Seafood Chowder with Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 small ají dulce or other small red pepper, cored, seeded, halved crosswise, and julienned; 6 servings Aleppo pepper; 1 bay leaf; 1 carrot, sliced; 1 Tbsp finely chopped chives; 1 teaspoons mild curry powder; 1 garlic clove, minced; 1 Tbsp peeled and minced ginger; 1 leek (white and pale green parts), halved lengthwise and thinly sliced; 1 lemongrass stalk, bruised with the side of a chefs knife and halved; 454 grams mussels, cleaned; 6 servings Extra-virgin olive oil; 237 milliliters diced potatoes; 8 baby radishes, halved; 2 Tbsps minced red onion; 6 servings Salt; 6 servings Salt and pepper; 227 grams skinless black sea bass fillet, cut into small chunks; 1 shallot, minced; 227 grams shrimp, peeled, deveined, and halved; 8 baby turnips, peeled and quartered; 177 milliliters unsweetened coconut milk; 828 milliliters Vegetable Broth or water; 1 smalls white onion, minced; 118 milliliters white wine; 237 milliliters diced winter squash, such as kabocha

Seafood Chowder with Squash might be just the main course you are searching for. One portion of this dish contains around 23g of protein, 24g of fat, and a total of 434 calories. This recipe serves 6. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up winter squash, potatoes, vegetable broth, and a few other things to make it today. To use up the unsweetened coconut milk you could follow this main course with the Gluten-Free Vegan Strawberry Cheesecake as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Make the chowder base. In a medium pot, heat the olive oil over medium-low heat.

Ingredients you will need

Olive Oil

Base

Equipment you will use

Pot

Add the onion and cook until softened, about 6 minutes.

Ingredients you will need

Onion

Add the leek, shallot, garlic, and ginger and cook, stirring occasionally, until the leek is softened, about 6 minutes.

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Shallot

Garlic

Ginger

Leek

Add the squash, carrot, and curry powder, season with salt, and cook, stirring, for a few minutes.

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Curry Powder

Carrot

Squash

Salt

Raise the heat to medium-high, add the lemongrass, bay leaf, coconut milk, and broth, and bring to a simmer. Cook the chowder base until the squash and carrots are very tender, about 30 minutes.

Ingredients you will need

Coconut Milk

Lemon Grass

Bay Leaves

Carrot

Base

Squash

Broth

Meanwhile, make the mussels. In a medium pot, heat the olive oil over medium-low heat.

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Olive Oil

Mussels

Equipment you will use

Pot

Add the shallot and garlic and cook, stirring often, until softened, about 3 minutes. Increase the heat to high, add the wine, and bring to a boil.

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Shallot

Garlic

Wine

Add the mussels, cover the pot, and steam them until they just open wide, 3 to 4 minutes.

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Mussels

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Pot

Using a slotted spoon, transfer the mussels to a medium bowl.

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Mussels

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Slotted Spoon

Bowl

Remove the mussels from the shells; discard the shells and any mussels that haven't opened. Strain the broth into a small bowl.

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Mussels

Pasta Shells

Broth

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Bowl

Once the squash is tender, discard the lemongrass and bay leaf. Process the chowder base in a blender until very smooth and creamy, then pass through a fine-mesh strainer into a large pot.

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Lemon Grass

Bay Leaves

Base

Squash

Equipment you will use

Sieve

Blender

Pot

Bring the chowder base to a simmer, then add the raw diced squash, potatoes, and turnips and cook until tender, about 10 minutes.

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Potato

Base

Turnip

Squash

Add the radishes, shrimp, and sea bass and simmer for about 3 minutes. Stir in the mussels and red pepper. The soup's consistency should be thinner than traditional chowder—add a splash of the reserved mussel liquid, if needed. Season with a touch of salt and pepper.

Ingredients you will need

Salt And Pepper