Seafood Elyse
Keith Gradwell Gradwell
ingredients
- 20 large scallops
- 20 large shrimp
- 450 g (1 lb) boneless, skinless cod
- 225 g (8 oz.) boneless, skinless salmon
- 115 g (4 oz) lobster meat
- 1 796 ml (28 oz) can premium clams
- 20 mussels
- 2 large Yukon Gold potatoes, peeled and diced
- 2 large yellow onions, sliced
- 1 bunch celery, washed and diced
- 1 fennel bulb, finely diced
- 3 bay leaves
- 30 fennel seeds
- 115 (1/4 lb) unsalted butter
- 1 l. (4 cups) heavy cream
- Sea salt
- fresh cracked pepper
- 125 ml (1/2 cup) sauvignon blanc wine
- 3 shallots, finely diced
- 500 ml (2 cups) water
- 1 bunch chives
- 1 bunch flat leaf parsley
directions
- 1
In large heavy bottom pot, over medium heat, melt butter with shallots, bay leaves and fennel seeds until shallots are tender. Place seafood in pot with white wine, reserving juice from clams. Cover and steam for three to four minutes until seafood is partially cooked and mussels are open.
- 2
Remove seafood and add celery, onions and fennel. Continue to cook until onions are translucent. Add the juice from clams, 500 ml (2 cups) water and potatoes. Cook potatoes until tender, add cream and bring back to a simmer; add salt and pepper to taste. Reheat seafood by placing in chowder for a few moments. Serve equally among 20 bowls. Garnish with fresh parsley and chives.
Source: Keith Gradwell Gradwell
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