Description
Ina Garten’s classic fish chowder blends rich, creamy New England comfort with fresh seafood elegance. Hearty potatoes, tender fish, and smoky bacon create a luxurious bowl perfect for chilly evenings when warmth calls to you.
Ingredients
Scale
Seafood:
- 1 pound (454 grams) large shrimp (32 to 36 per pound), peeled and deveined
- ½ pound (227 grams) scallops
- ½ pound (227 grams) monkfish
- ½ pound (227 grams) fresh lump crabmeat, picked over to remove shells
Vegetables and Aromatics:
- 1 cup (150 grams) peeled and medium-diced carrots (about 4 medium carrots)
- ½ cup (75 grams) medium-diced yellow onion (about 1 medium onion)
- 1 cup (150 grams) medium-diced celery (about 3 stalks)
- 1 cup (150 grams) medium-diced small white or red potatoes (about 2 small potatoes)
- ½ cup (75 grams) corn kernels, fresh or frozen
- 2 garlic cloves, minced
- 2 tablespoons (8 grams) minced parsley
Other Ingredients:
- ¼ pound (113 grams) unsalted butter
- ¼ cup (30 grams) all-purpose flour
- 1 ½ tablespoons (22 milliliters) heavy cream (optional)
- 2 tablespoons (30 milliliters) good olive oil
- Salt and freshly ground black pepper to taste
- Shells from 1 pound (454 grams) large shrimp
- 2 cups (300 grams) choppe
Instructions
- Craft a robust seafood stock by heating olive oil in a large stockpot over medium temperature. Introduce shrimp shells, onions, carrots, and celery, caramelizing them for approximately 15 minutes until edges turn golden brown. Incorporate minced garlic and sauté for an additional 2 minutes.
- Pour 1.5 quarts (48 fluid ounces) of water, white wine, tomato paste, salt, black pepper, and thyme into the pot. Elevate to a rolling boil, then reduce heat and allow the mixture to simmer gently for 60 minutes.
- Strain the stock through a fine-mesh sieve, pressing firmly on the solids to extract maximum flavor. Measure the resulting liquid, which should yield roughly 1 quart (32 fluid ounces). Adjust volume with additional water or wine if necessary.
- Prepare seafood by dicing shrimp, scallops, and monkfish into uniform bite-sized pieces. Combine these with delicate crabmeat in a separate mixing bowl.
- In a heavy-bottomed pot, melt butter over medium-low heat. Add diced carrots, onions, celery, potatoes, and corn kernels. Sauté vegetables for 15 minutes, stirring periodically until potatoes are barely tender.
- Sprinkle flour over the vegetable mixture, reducing heat to low. Cook while continuously stirring for 3 minutes to develop a smooth, golden roux.
- Gradually pour prepared seafood stock into the pot, increasing heat to bring the mixture to a vigorous boil.
- Gently introduce prepared seafood pieces, then reduce heat. Simmer uncovered for 7-10 minutes until fish reaches perfect doneness.
- Finish the chowder by stirring in heavy cream and freshly chopped parsley. Season with additional salt and freshly ground black pepper to taste. Serve immediately while piping hot.
Notes
- Grab super-fresh seafood from local markets or trusted fishmongers to guarantee top-quality flavor and texture in your chowder.
- Simmer seafood shells and vegetable scraps slowly to extract maximum richness for an intensely delicious homemade stock that elevates the entire dish.
- Dice vegetables uniformly so each spoonful delivers consistent tenderness and balanced taste without any undercooked or mushy bits.
- Add delicate seafood proteins during the final cooking minutes to prevent toughening and maintain their succulent, tender characteristics.
- Store leftover chowder in airtight containers and refrigerate for up to three days, gently reheating to preserve the original creamy consistency.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 379 kcal
- Sugar: 3 g
- Sodium: 875 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 142 mg