Fairmont Seafood Chowder Recipes

SEAFOOD CHOWDER

Steps:

• Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
• In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

FAIRMONT SEAFOOD CHOWDER

Steps:

• In large pot, heat butter and oil over medium-high heat
• Stir in bacon, celery, onion and garlic.
• Stirring fairly continuously, for 3 to 5 minutes or until onions are soft.
• Add the seafood and potatoes.
• Cook, stirring often, for 2 minutes.
• Stir in wine and lemon juice and bring to boil.
• Reduce heat and simmer 10 minutes or until stock reduced by three quarters.
• Add cream, then bring to boil again.
• Reduce heat and simmer, stirring occasionally for about 30 minutes or until potatoes are soft and soup has thickened slightly.
• Stir in chives, chili flakes and season with salt and pepper.

FAIRMONT SEAFOOD CHOWDER

Steps:

• In a large pot, heat butter and oil over medium-high heat; stir in bacon, celery, onion and garlic; stirring for 3-5 minutes or until onions are soft. Add seafood and potatoes; cook, stirring for 2 minutes. Stir in wine and lemon juice; bring to a boil, reduce heat and simmer for 10 minutes or until reduced by three-quarters.
• Add cream; bring to a boil, reduce heat, simmer, stirring occasionally, for about 30 minutes, or until potatoes are soft and soup has thickened slightly. Stir in chives, chili flakes and season with salt and pepper.

BERMUDA FISH CHOWDER

Steps:

• Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
• Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
• Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.