Seafood Chowder
From: Philippe, Longueuil, Quebec, Canada
Servings: 8
IngredientsPreparation
  • 2 tablespoons [30 mL] extra-virgin olive oil
  • 3 tablespoons [45 g] butter
  • 3 cloves garlic, minced
  • 1 large onion, finely chopped
  • 1 fresh turbo fillet [about 14 ounces / 400 g], diced
  • 12 medium shrimps, shelled and deveined with tails
  • 6 to 8 fresh giant scallops
  • 3 to 5 cups [750 mL to 1.25 mL] water
  • 4 white potatoes, diced
  • 3 carrots, diced
  • 2 teaspoons [10 mL] salt
  • Pepper to taste
  • 5 drops Tabasco sauce
  • 3 tablespoons [45 mL] paprika
  • 1 to 2 pinches dry mustard
  • 1/2 cup [125 mL] cream
    or
    1 cup [250 mL] milk
  • Into a large casserole, heat together olive oil and half of butter.
  • Brown together minced garlic and chopped onion.
  • Mix in turbo dices, shrimps and scallops; leave to simmer over medium-high heat, stirring.
  • Using a slotted spoon, transfer turbo dices, shrimps and scallops onto a plate.
  • Pour water into casserole; mix in potato and carrot dices, salt, pepper, Tabasco sauce, paprika and dry mustard.
  • Bring to a boil and leave to simmer to soften vegetables.
  • Stir in reserved half-cooked turbo dices, shrimps and scallops.
  • Lower heat and lave to simmer, covered, for about 25 minutes.
  • Just before serving, stir in cream or milk.