Tuesday

Seafood Chowder:

(recipe inspiration from Ina Garten's Barefoot Contessa Parties!)

Seafood Chowder

Makes 3 Quarts

1 lb large shrimp, peeled and deveined (save shells for stock)

1/2 scallops, cut into bite-size pieces

1/2 lb white fish (cod, halibut...), cut into bite-sized cubes

1/2 lb fresh lump crab meat

2 T. EVOO

1 onion, medium-diced

4 carrots, medium-diced

3 celery stalks, medium-diced

2 C. medium-diced butternut squash (or about 1 lb)
1 recipe seafood stock, recipe follows
2 T. minced parsley
Sea salt and pepper, to taste

In a heavy-bottom pan, over medium heat, add EVOO, onion, carrots, celery, and butternut squash. Saute for 15 minutes, until squash is barely cooked. Add the seafood stock and bring to a boil. Add the seafood and reduce to low. Simmer, uncovered, for 7-10 minutes, until fish is just cooked. Add parsley, and salt and pepper, to taste.

Seafood Stock 
Makes 1 Quart

2 T. EVOO
Shells from 1 lb large shrimp
2 medium yellow onions, chopped
2 carrots, unpeeled and chopped
3 celery stalks, chopped
2 garlic cloves, minced
1/2 C. good white wine
1/3 C. tomato paste
1 T. sea salt
1 1/2 tsp. black pepper
10 sprigs of fresh thyme, including stems

Warm EVOO in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery. Saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1.5 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. Recipe should yield about 1 quart of stock.