White Fish & Scallop Chowder
Ingredients
- 4 tablespoons butter ⓘ
- a drizzle of extra virgin olive oil ⓘ
- 1 onion, peeled & diced ⓘ
- 2 celery stalks (leaves okay), thinly sliced ⓘ
- 3-4 starchy yellow potatoes, diced into bite sized bits
- 1 sprig of rosemary, leaves pulled off & chopped ⓘ
- 1/2 teaspoon Spanish sweet paprika (I love La Chinata)
- sea salt & cracked pepper to taste
- 3/4 pound fresh, wild caught white fish (haddock, hake, cod) ⓘ
- 1/2 pound (about 6) sea scallops, halved or quarted ⓘ
- 4 cups vegetable stock
Instructions
- In a large stock pot over medium heat the add butter & oil. Let melt a bit, then add the onions, celery, potatoes, rosemary, paprika & seasoning.
- Cover, but stir often. After about 10 minutes the onions should be about lucid.
- Add the broth, cover & bring up to a boil. Once boiled, reduce heat & simmer for about 23-30 minutes.
- After about a half hour, add the whole piece of fish & scallops. Continue cooking covered for 15 minutes.
- Uncover & turn heat down to low. Add warmed milk slowly, making sure it does not split (although it should not it you warm it over the oven).
- Stir together. You can serve it right away or leave it on the oven on low for a bit before you serve it to really let the flavors marry.
Nutrition & Diet Analysis (per serving)
670
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).