Haddock Chowder
Ingredients
Portions
4
Units
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500
ml
white wine
2
red onons
2
sticks
celery
2
carrots
2
potatoes
500
ml
35% cream
12
shrimps, peeled
12
scallops
20
mussels
6
strips
bacon
1
lemon
50
ml
olive oil
salt and pepper
2
tbsp
chives
dill
No items found.
No items found.
No items found.
No items found.
No items found.
500
ml
white wine
2.00
cup
white wine
2
red onons
red onons
2
sticks
celery
celery
2
carrots
carrots
2
potatoes
potatoes
500
ml
35% cream
2.00
cup
35% cream
12
shrimps, peeled
shrimps, peeled
12
scallops
scallops
20
mussels
mussels
6
strips
bacon
bacon
1
lemon
lemon
50
ml
olive oil
0.25
cup
olive oil
salt and pepper
salt and pepper
2
tbsp
chives
chives
dill
dill
No items found.
No items found.
No items found.
Directions
- In a cast iron pan on medium heat, heat oil until hot
- Place fish in pan, let sear for 2 minutes
- Add butter, baste the fish with melted butter for 2 minutes
- Turn fish onto other side, cook for 2 minutes
- Season with sea salt
- In a pot on medium heat, drizzle olive oil, then add bacon until fully cooked
- Remove bacon and reserve
- Dice carrot, onion, potatoes and celery
- Sear shrimp and scallop in pot for 1 minute then add vegetables, cook for 1 minute
- Add mussels and bacon, cook for 1 minute
- Then add white wine
- Cook for 4 minutes
- Add cream and simmer on low, cook until vegetables are tender
- Add sea salt and pepper
