Easy Seafood Chowder
Prep Time
Cooking Mode
½ 150g each Wild Pacific Salmon Fillets and Wild Cod Fillets,thawed and cut into 1 inch cubes
½ Wild Atlantic Canada Sea Scallops
1 butter
2 diced onions, cut in 1/2 inch pieces
2 garlic, finely minced
2 diced celery
6 fresh thyme, leaves removed
2 Bay Leaves
3 Yukon Gold potatoes, peeled and cut in 1/2 inch cubes
½ clam juice
2 vegetable broth or water
½ heavy cream or whipping cream1
¼ pepper
¼ fresh chives, finely chopped
½ 150g each Wild Pacific Salmon Fillets and Wild Cod Fillets,thawed and cut into 1 inch cubes
½ Wild Atlantic Canada Sea Scallops
1 butter
2 diced onions, cut in 1/2 inch pieces
2 garlic, finely minced
2 diced celery
6 fresh thyme, leaves removed
2 Bay Leaves
3 Yukon Gold potatoes, peeled and cut in 1/2 inch cubes
½ clam juice
2 vegetable broth or water
½ heavy cream or whipping cream1
¼ pepper
¼ fresh chives, finely chopped
Directions
1Heat a heavy bottomed pot over medium high heat. Add the butter, onions and celery, 2 cloves garlic, 1 tbsp thyme and 2 bay leaves. Sauté, stirring occasionally until vegetables are tender but not browned, about 5 minutes.
2Add the diced Yukon gold potatoes, clam juice, cream and broth to cover the potatoes. Increase the heat and bring to a simmer, cook 10 minutes until the potatoes are tender. Carefully add the fish and scallops, gently simmering until cooked through, about 7-10 minutes more. Garnish with chives and pepper to serve.
Tips
1
Lorsque vous faites cuire « en papillote », assurez-vous que tous les légumes sont de la même taille, afin qu’ils prennent le même temps à cuire!
Disclaimer
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Personal Note
Personal Note
