Hearty Seafood Medley Chowder
This Hearty Seafood Medley Chowder is an exquisite and nourishing stew that has been passed down and refined through generations. Originally inspired by a recipe from "The Doubleday Cookbook," this version incorporates an abundance of succulent seafood, robust tomatoes, and aromatic herbs, creating a rich and comforting dish. Perfectly suited for family dinners or gatherings, it’s packed with flavors that will transport you to the coast.
6
Servings
N/A
Calories
17
Ingredients
Ingredients
yellow onion
1 (peeled and minced)
scallions
2 (minced)
garlic cloves
2 (peeled and crushed)
butter or margarine
1/4 cup (melted)
fish fillets
2 lbs (cut in 2-inch chunks (use cod, flounder, haddock, sea bass, or tuna))
shrimp or scallops
9 ounces (peeled and deveined)
water
1 cup (none)
clam juice
1 cup (bottled)
canned tomatoes
28 ounces (un-drained)
dry white wine
1 cup (none)
tomato paste
6 ounces (none)
salt
1 teaspoon (none)
black pepper
1/4 teaspoon (none)
mussels
10 (in shell, well scrubbed and bearded)
littleneck clams
10 (in shell, well scrubbed)
frozen green peas
10 ounces (none)
parsley
1-2 tablespoons (minced)
Instructions
1
In a large kettle over moderate heat, melt the butter and sauté the onion, scallions, and garlic. Stir the mixture occasionally until the vegetables become very pale golden, approximately 3-5 minutes.
2
Meanwhile, prepare the fish fillets by cutting them into 2-inch chunks and set them aside.
3
To the kettle, add the water, clam juice, white wine, canned tomatoes, tomato paste, salt, and pepper. Break up any large tomato clumps with a spoon.
4
Cover the kettle and let the mixture simmer on low heat for about 10 minutes to allow the flavors to meld.
5
Introduce the fish chunks, shrimp or scallops, mussels, clams, and frozen peas into the stew. Stir gently to incorporate.
6
Cover the kettle once more, allowing the stew to simmer for an additional 10 minutes or until the seafood is cooked through and the mussels and clams have opened.
7
Remove from heat, sprinkle the stew with minced parsley, and adjust salt levels to taste.
8
Serve the chowder hot in soup bowls along with slices of crusty hot buttered French bread for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Seafood Medley Chowder?
It is an exquisite and nourishing seafood stew inspired by the Doubleday Cookbook, featuring a blend of fish, shellfish, tomatoes, and aromatic herbs.
How many servings does this recipe make?
This recipe yields approximately 6 servings.
What types of fish are recommended for this chowder?
You can use cod, flounder, haddock, sea bass, or tuna cut into 2-inch chunks.
Can I use margarine instead of butter?
Yes, the recipe allows for 1/4 cup of either butter or margarine.
How should the garlic be prepared?
The 2 garlic cloves should be peeled and crushed before sautéing.
What kind of onions are used in this recipe?
The recipe calls for one minced yellow onion and two minced scallions.
How long should I sauté the vegetables?
Sauté the onion, scallions, and garlic for approximately 3 to 5 minutes until they are very pale golden.
What liquids form the base of the stew?
The base is made from 1 cup of water, 1 cup of bottled clam juice, and 1 cup of dry white wine.
Do I need to drain the canned tomatoes?
No, use 28 ounces of canned tomatoes with their liquid, and break up any large clumps with a spoon.
How much tomato paste is required?
The recipe requires one 6-ounce container of tomato paste.
What is the initial simmering time before adding seafood?
After adding the base liquids and tomatoes, let the mixture simmer for about 10 minutes to allow the flavors to meld.
Can I use scallops instead of shrimp?
Yes, you can use 9 ounces of either peeled and deveined shrimp or scallops.
How should the mussels and clams be prepared?
Both should be in their shells, well scrubbed, and mussels should be bearded.
How many mussels and clams are needed?
The recipe calls for 10 mussels and 10 littleneck clams.
When should the frozen peas be added?
Add the 10 ounces of frozen green peas at the same time you introduce the fish and shellfish into the stew.
How long does the seafood take to cook?
The seafood should simmer for approximately 10 minutes until cooked through and the shells have opened.
What should I do if the mussels or clams do not open?
While the recipe says to simmer until they open, generally any shellfish that remains closed after cooking should be discarded.
How is the chowder garnished?
The stew is finished with 1 to 2 tablespoons of minced fresh parsley.
What are the suggested side dishes for this meal?
It is recommended to serve the chowder with slices of crusty hot buttered French bread.
Is this considered a one-pot meal?
Yes, it is prepared in a single large kettle, making it an efficient one-pot meal.
What is the seasoning for this dish?
The main seasonings are 1 teaspoon of salt and 1/4 teaspoon of black pepper, adjusted to taste at the end.
What is the size of the fish chunks?
The fish fillets should be cut into 2-inch pieces.
Is dry white wine necessary?
The recipe calls for 1 cup of dry white wine to add depth of flavor to the broth.
Can I use fresh peas?
While the recipe specifies frozen green peas, fresh peas can be substituted if adjusted for cooking time.
How many ingredients are in this recipe?
There are 17 distinct ingredients used in this seafood chowder.
What temperature should the stove be?
Use moderate heat for sautéing and low heat for simmering the stew.
What is the origin of this specific version of the recipe?
This version has been refined through generations and was originally inspired by The Doubleday Cookbook.
How should the stew be served?
It should be served hot in soup bowls.
Can I use bottled clam juice?
Yes, the recipe specifically suggests using 1 cup of bottled clam juice.
Is this a quick recipe?
Yes, it is tagged as a quick recipe since the active simmering and cooking stages take about 20 to 25 minutes total.