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Print this Recipe    Fish Chowder 12

Puget Sound Chowder

2 tablespoons olive oil
vegetable oil or enough spray to coat pan
1 medium yellow onion, peeled and diced
2 carrots, peeled and sliced
1/4 teaspoon rushed red pepper flakes
1 pint Homemade Fish Stock or clam juice
3 tablespoons fresh tarragon or basil, chopped
2 stalks celery, thinly sliced
1 large russet potato, peeled and cubed
16 fresh mussels, 1 pound
1/2 cup dry white wine
1 pound medium prawns, shelled
4 ounces fresh scallops
1 1/2 cups heavy cream
4 ounces Ling or true cod, cut into 2" pieces
3 ounces hard-smoked salmon
1 tablespoon lemon juice
kosher salt, to taste
2 tablespoons chopped fresh Italian parsley for garnish

In a medium-sized saucepan, saute onion in oil over medium heat,
until translucent, 3 - 5 minutes. Add carrot, red pepper flakes,
and fish stock, cover and cook until carrots begin to soften, about
10 minutes. Add herbs, celery, and potato, turn heat to low, and
simmer for 10 more minutes so the flavors will blend. Meanwhile,
poach mussels in wine for 5 - 6 minutes. Strain nectar into stock.
Pick the mussels from their shells and set aside. Add prawns,
scallops, and cream to chowder and simmer until chowder thickens
slightly, 3 - 5 minutes. Add fresh fish, smoked salmon, and lemon
juice, and cook 2 - 3 minutes more. Taste and correct seasoning if
necessary.

Variations:

Fresh Clam Chowder: substitute 3 lbs. washed fresh clams for all
other fish or seafood. Follow first step above, eliminating the
carrots. In a steamer or in a colander set in a larger pot, steam
clams in wine. Strain nectar into stock, shell clams, and set aside.
Add cream to the stock and simmer on medium low heat until the
chowder thickens slightly. Add clams and simmer for 5 more minutes.
Taste and correct seasoning with salt if necessary.

Manhattan Style Chowder: eliminate the cream. Add 1 14 1/2 oz. can
premium diced tomatoes in puree. Follow above instructions substituting
tomato for cream. It will not be thick. Puget Sound, an inland
waterway adjacent to Seattle, offers an abundance of seafood year
round. This recipe was created one day when I simply could not
choose between fish and shellfish for dinner. The only seafood
limit here is availability. To serve, ladle into warmed bowls,
garnish with Italian parsley, and serve. Yield: 4 servings.

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