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Gabrieau’s Bistro Seafood Chowder

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This French-inspired dish is loaded with lobster, crab, scallops, and clams in a thick, creamy broth elegantly flavoured with summer savory.

Serves 8

Recipe courtesy of chef Mark Gabrieau, Gabrieau’s Bistro, Antigonish, N.S.

Ingredients:

  • 3 lb (1.4 kg) white fish cubed
  • 1 cup (250 ml) fresh salmon cubed
  • 1 cup (250 ml) broken lobster meat
  • 1 cup (250 ml) crab meat
  • 1 cup (250 ml) baby scallops
  • 1 cup (250 ml) baby shrimp
  • 1 small can baby clams
  • 1–2 cups (250–500 ml) white wine
  • 4 cups (1 L) potatoes diced
  • 1 cup (250 ml) onions diced
  • 1 cup (250 ml) celery diced
  • 1 cup (250 ml) carrot diced
  • Salt and pepper to taste
  • 2 oz. (57 g) fish bouillon powder
  • 1 Tbsp (15 ml) butter
  • 2 garlic cloves minced
  • 2 bay leaves
  • 1 tsp (5 ml) summer savory
  • 4 cups (1 L) 18% cream or use 50/50 blend and whipping cream
  • Dill or basil for garnish (optional)

Directions:

  1. In large pot, sauté onions and celery well, add carrots, garlic and herbs, sauté for 5 minutes.
  2. Add fish and white wine, simmer slowly until everything is cooked.
  3. In a separate pot, cover potatoes with water and cook until tender.
  4. While hot, mix fish and potatoes together, add hot cream and simmer for 10 minutes.

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