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Gabrieau’s Bistro Seafood Chowder
December 10, 2018
This French-inspired dish is loaded with lobster, crab, scallops, and clams in a thick, creamy broth elegantly flavoured with summer savory.
Recipe courtesy of chef Mark Gabrieau, Gabrieau’s Bistro, Antigonish, N.S.
- 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)
- In large pot, sauté onions and celery well, add carrots, garlic and herbs, sauté for 5 minutes.
- Add fish and white wine, simmer slowly until everything is cooked.
- In a separate pot, cover potatoes with water and cook until tender.
- While hot, mix fish and potatoes together, add hot cream and simmer for 10 minutes.
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