Chock-full of a variety of seafood, fish and vegetables, this rich soup is inspired by a similar chowder served at the Masstown Market, near Truro, N.S. Enjoy a hearty bowlful with Buttermilk Biscuits.
Portion size12
Ingredients
2 lb (907 g) mussels
2/3 cup (150 mL) dry white wine
3 tbsp (45 mL) butter
3 ribs celery, thinly sliced
2 onions, chopped
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) sweet paprika
1/4 tsp (1 mL) cayenne pepper
3 tbsp (45 mL) all-purpose flour
1-1/2 cups (375 mL) water
1 bottle clam juice, (240 mL)
2 yellow-fleshed potatoes, peeled and cubed
12 oz (340 g) haddock fillets, or other firm-fleshed fish fillets, cut in 2-inch (5 cm) chunks
12 oz (340 g) sea scallops, halved horizontally
1 can (11.3 oz/320 g) frozen lobster meat, thawed and drained
3 cups (750 mL) 10% cream
1/4 cup (60 mL) chopped fresh parsley
Preparation
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped.
In saucepan, bring mussels and wine to boil over high heat. Reduce heat and simmer, covered, until mussels open, about 5 minutes. Strain, reserving broth; discard any mussels that do not open. Let cool enough to handle. Remove and discard shells; set mussels aside.
In Dutch oven, melt butter over medium heat; fry celery, onions, salt, paprika and cayenne pepper, stirring occasionally, until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 1 minute.
Stir in reserved broth, water and clam juice, scraping up any brown bits on bottom of pan. Add potatoes; bring to boil. Reduce heat and simmer, covered and stirring occasionally, until potatoes are tender, about 15 minutes.
Stir in haddock, scallops and lobster; bring to boil. Reduce heat and simmer for 5 minutes. Stir in cream, mussels and parsley. Stir until heated through, about 2 minutes. (Make-ahead: Let cool. Refrigerate in airtight containers for up to 2 days.)
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