Fish-and-Shellfish Chowder

Fish-and-Shellfish Chowder
Photo by © Quentin Bacon

Ingredients

  • 6 ounces cleaned monkfish fillet, cut into 1-inch cubes
  • ½ cup dry white wine
  • 2 tablespoons extra-virgin olive oil
  • 1 cup heavy cream
  • 1 celery rib, finely diced
  • 2 medium red potatoes, peeled and cut into 1/2-inch dice
  • 1 medium onion, finely diced
  • + 9 more ingredients
    • Salt and freshly ground pepper
    • 2 cups water
    • 2 dozen mussels, scrubbed
    • 2 cloves garlic, minced
    • 2 tablespoons chopped parsley
    • 2 slices of bacon, finely diced
    • 1 tablespoon all-purpose flour
    • 16 littleneck clams, scrubbed
    • 6 ounces skinless salmon fillet, cut into 1-inch cubes

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 c...

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Comments

Variations on Fish-and-Shellfish Chowder

  • Fish-and-Shellfish Chowder
    • 2 tablespoon(s) chopped parsley
    • 1 cup(s) heavy cream
    • 6 ounce(s) cleaned monkfish fillet
    • 16 littleneck clams
    • 0.5 cup(s) dry white wine
    • +24 other ingredients


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