msc_ecolabel

Smoked seafood chowder

Prep time 0 mins
Cooking Time 40 mins
Serves 6
Chef Bertrand Alépée-The Tempered Room

Recipe By

Chef Bertrand Alépée The Tempered Room (Toronto)

  • 12 oz. MSC certified halibut, cut in small to medium cubes
  • 1 lb MSC certified scallops, cut in quarters
  • 1 lb MSC certified haddock, cold smoked* and cut in small pieces
  • ½ cup butter
  • 1 stalk celery, diced
  • 1 small onion, diced
  • 1 yukon gold potato, diced
  • ¼ tsp garlic, chopped
  • ¼ tsp fresh thyme, chopped
  • ¼ tsp fresh rosemary, chopped
  • 1 cup fish stock
  • 3 ½ cups milk
  • 2 cups 35% cream
  • 1 tbsp fresh parsley, chopped
  1. Melt butter in medium saucepan over low heat. Sauté celery and onion until tender. Add garlic, thyme, rosemary and stir.
  2. Add fish stock, milk, cream, diced potatoes and let simmer for ½ hour.
  3. Meanwhile cut the scallops and the haddock. When soup is piping hot add the seafood and stir on medium heat until seafood is cooked through (approx. 5-6 minutes).
  4. Serve in bowls topped with some fresh parsley and country bread toast or bread sticks.

*An easy way to smoke fish at home is to put smoke chips in a smoking box (available at your local hardware store), place it on a low flame on the stove (or bbq) and let it smoke for a few minutes. In the meantime, place the raw fish in a deep (cold) pan, once nice and smoky add the smoke from the box to the pan, place another pan upside down on it as a lid and let it sit for 20 minutes. 

Ingredients

Method

  • 12 oz. MSC certified halibut, cut in small to medium cubes
  • 1 lb MSC certified scallops, cut in quarters
  • 1 lb MSC certified haddock, cold smoked* and cut in small pieces
  • ½ cup butter
  • 1 stalk celery, diced
  • 1 small onion, diced
  • 1 yukon gold potato, diced
  • ¼ tsp garlic, chopped
  • ¼ tsp fresh thyme, chopped
  • ¼ tsp fresh rosemary, chopped
  • 1 cup fish stock
  • 3 ½ cups milk
  • 2 cups 35% cream
  • 1 tbsp fresh parsley, chopped
  1. Melt butter in medium saucepan over low heat. Sauté celery and onion until tender. Add garlic, thyme, rosemary and stir.
  2. Add fish stock, milk, cream, diced potatoes and let simmer for ½ hour.
  3. Meanwhile cut the scallops and the haddock. When soup is piping hot add the seafood and stir on medium heat until seafood is cooked through (approx. 5-6 minutes).
  4. Serve in bowls topped with some fresh parsley and country bread toast or bread sticks.

*An easy way to smoke fish at home is to put smoke chips in a smoking box (available at your local hardware store), place it on a low flame on the stove (or bbq) and let it smoke for a few minutes. In the meantime, place the raw fish in a deep (cold) pan, once nice and smoky add the smoke from the box to the pan, place another pan upside down on it as a lid and let it sit for 20 minutes. 

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