Fireman Bobs Seafood Chowder My Way Recipes

SEAFOOD CHOWDER

Steps:

• Under cold running water, scrub and de-beard mussels, discarding any that are damaged or don't close when lightly tapped. Set aside. In a large saucepan over medium heat, melt butter; sauté celery, garlic, onion, fennel, salt, and pepper until onion and fennel are translucent, about 5 minutes. Stir in 1⁄2 cup (125 mL) of the wine; cook, scraping up brown bits from bottom and sides of the pan until wine has evaporated. Stir in potatoes, bay leaves, milk, chicken stock, clams and juice, thyme and dillweed; reduce heat and simmer, stirring occasionally, until potatoes are softened and falling apart. Remove and discard bay leaves. Remove from heat and set aside.
• Meanwhile, in a large pot, bring remaining wine to a boil; add reserved mussels and let steam until opened about 5 minutes. With tongs and reserving cooking liquid, transfer mussels to plate and let cool enough to handle. Discarding any unopened mussels, pick meat from shells and transfer to a bowl. Set aside. Carefully pour cooking liquid into a large glass measure, leaving any sand or grit in the bottom of the pot; transfer to the second bowl and add reserved mussels. Cover and refrigerate until ready to use. In batches in food processor, puree reserved celery mixture until blended and smooth, leaving lid vented but covering with a tea towel, and starting at very low speed for each batch, then increasing speed as it batch purees. Transfer into a clean pot; stir in heavy cream and bring to a simmer. Stir in haddock, scallops, shrimp, lobster and reserved cooking liquid; simmer until haddock flakes easily with a fork, about 20 minutes. Garnish with parsley and freshly ground black pepper. Makes 6 to 8 entree servings

FISHERMAN'S CATCH CHOWDER

Steps:

• In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.
• One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.

SEAFOOD CHOWDER

Steps:

• Cut fish fillets into large pieces. Saute onion and garlic in margarine. Add tomato, broth, sherry, lemon, and seasonings; simmer uncovered 30 minutes. Add fish, shrimp and clams; simmer 15 minutes or until clams open. Top with parmesan cheese.

FANCY SEAFOOD CHOWDER

Steps:

• Saute bacon pieces in a large kettle or dutch oven until it starts to brown.
• Add onion and celery, saute until soft & translucent.
• Add garlic, bay leaf, thyme & sage. Stir frequently for about 1 minute.
• Stir in flour and cook for another minute or two stirring constantly. Do not let flour burn!
• Add water and clam juice. Bring to a boil and add potatoes. Cover and simmer until potatoes are tender, about 20 minutes.
• While cooking, wash and prepare seafood by cutting into bite size pieces. I usually cut fish into 1 inch cubes, and halve scallops and peel/devein shrimp.
• When potatoes are done, add fish to stock mixture & simmer for five minutes. Add other seafood and cook for two more minutes.
• Stir in half and half plus salt, pepper, and cayenne to taste. Heat through and it's ready to serve. Garnish each bowl with chopped parsley.
• Enjoy!