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Welcome to my blog. I document my adventures in cooking and food photography. Hope you have a nice stay!

Seafood Chowder - With Fresh Maritime Seafood.

Seafood Chowder - With Fresh Maritime Seafood.

Seafood Chowder - With Fresh Maritime Seafood. I’ve lived along the Coast of Nova Scotia most of my life.  I love to take fresh seafood and create something delicious for my family. We respect the sea and the bounty she gives to us. Making a sea food chowder involves timing. Traditional and passed down for generations, it was a very quick process, with proper timing for cooking the fish, shrimp, and lobster.

Techniques

I’m going to show you some techniques and timings to ensure that your shrimp are not rubbery, your lobster is tender and your fish is flakey, as well as your potatoes and onions are cooked to perfection. Sunday March 5th you can watch the technique on my YouTube Channel.

Maritime Seafood Chowder

 

Seafood Chowder - With Fresh Maritime Seafood.
Recipe Type: Maritime Seafood
Cuisine: Seafood
Author: Chef Mike Moses
Prep time:
Cook time:
Total time:
Serves: 8
Maritime Seafood Chowder.
Ingredients
  • Salmon pieces left over from my salmon video
  • 1 Cod Fillet
  • 1 Haddock Fillet
  • 1 package of shrimp
  • 2 lobster tails
  • 2 Large potatoes
  • 2 shallots
  • ½ cup white wine
  • 1 liter of chicken or vegetable stock
  • ½ cup of butter
  • Salt and Pepper
Instructions
  1. Peel and cube the potatoes into one inch pieces.
  2. Chop the shallots into a fine chop.
  3. In salted water, or chicken stock, par boil the potatoes until they are just about cooked, about 10 minutes.
  4. Then put the drained potatoes into a cold water bath to stop the cooking process.
  5. Clean and peel the shrimp, making sure they are de veined, and the tails are removed. Then cut them in half to be bite sized.
  6. We are going to par boil the lobster tails for 10 minutes in salted water.
  7. Once they are cooked, remove from shell and chop up into bite size pieces.
  8. Check the fish for any leftover bones, then cut into bite sized pieces and set aside.
  9. In a small frying pan, sweat the shallots and then add the wine. Bring to a vigorous boil to get rid of the alcohol, about 2 minutes.
  10. In a large pot, bring the chicken stock up to a boil, then reduce heat to a simmer. Add the shallots and the seafood in the following order of cooking time. Cod, Haddock, Salmon, Shrimp and lobster.
  11. Once the shrimp start to curl and turn pink, add the potatoes, cream and butter.
  12. Simmer for 3 to 5 five minutes and then serve.

Method

Peel and cube the potatoes into one inch pieces. Chop the shallots into a fine chop. In salted water, or chicken stock, par boil the potatoes until they are just about cooked, about 10 minutes. Then put the drained potatoes into a cold water bath to stop the cooking process.

Prepare the Seafood

Clean and peel the shrimp, making sure they are de veined, and the tails are removed. Then cut them in half to be bite sized. We are going to par boil the lobster tails for 10 minutes in salted water. Once they are cooked, remove from shell and chop up into bite size pieces. Check the fish for any leftover bones, then cut into bite sized pieces and set aside. In a small frying pan, sweat the shallots and then add the wine. Bring to a vigorous boil to get rid of the alcohol, about 2 minutes.

Put It All Together

In a large pot, bring the chicken stock up to a boil, then reduce heat to a simmer. Add the shallots and the seafood in the following order of cooking time. Cod, Haddock, Salmon, Shrimp and lobster. Once the shrimp start to curl and turn pink, add the potatoes, cream and butter. Simmer for 3 to 5 five minutes and then serve.

Enjoy

Chef Mike

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