| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 12 servings |
Ingredients
- 6 tablespoons butter
- 1 large Spanish onion, diced
- 2 stalks celery, diced
- 1/8 cup mirin (sweetened sake)
- 1 tablespoon crab boil seasoning (recommended: Old Bay)
- Freshly ground black pepper
- 2 quarts fish stock
- 2 quarts clam broth
- 4 large potatoes, peeled and diced into 1/2-inch cubes
- 1/2 pound crab meat, picked over for shells
- 1/2 pound lobster meat, cut into bite-sized pieces
- 1 pound sea scallops
- 1 pound small shrimp, peeled and de-veined
- 1 pound skinned whitefish, such as cod or halibut, cut into 2-inch pieces
- 1 pound firm whitefish such as monkfish or swordfish, cut into bite-sized pieces
- 1 pint half-and-half or cream, heated (do not boil)
- Salt
Instructions
- Melt butter in a large stockpot. Saute onions and celery in butter until soft and translucent. Add mirin and continue to cook until it is almost reduced. Stir in crab boil seasoning and 1 tablespoon pepper. Continue to cook approximately 1 minute. Pour in fish stock and clam broth and bring to a boil. Add the potatoes and cook the potatoes until just tender. Continue to simmer and add crab, lobster, scallops, and shrimp. Return to a simmer and add fish. Gently poach fish until just cooked. Add heated half-and-half. Season with salt and freshly ground black pepper, to taste. Enjoy!
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 411 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 42 g |
| Cholesterol | 171 mg |
| Sodium | 1614 mg |
Reviews
I like to heat some Cognac wish in a beaten egg…..add to the crock of seafood chowder as an accompanying guest!! Yummy!!!
MMMMMMMM Yummy!!! Thank you for this delicious dish.
Wow my boyfriend used this recipe to cook me dinner one night, and it is absolutely the BEST seafood chowder I’ve ever had. Better than any classy restaurant chowder I’ve had, and that says a lot. Definitely worth making
This is essentially the way that the famous French dish is cooked, except that it leaves out the tomatoes and saffron. Substitutes cream and Old Bay crab Boil. Boil, add fish, simmer/boil, add fish, simmer. Excellent, simple, delicious! Easy to adjust to your needs as well as availability of various local species of fish.