Narcoossee's Chowder

Name: Narcoossee's Chowder
Ingredients: 1 large sweet onion, diced; 12 cup carrot, peeled and diced; 12 cup celery, diced; 12 cup brandy; 1 cup Chardonnay wine; 12 lb tuna, filet; 12 lb salmon fillet, trimmed and diced; 12 lb whitefish trimmings; 12 lb langostino lobster; 1 cup lobster stock; 1 cup heavy cream; 12 teaspoon Old Bay Seasoning; 1 teaspoon kosher salt; 14 teaspoon cayenne pepper; 14 teaspoon black pepper; 12 cup tomato paste; 14 teaspoon paprika; 2 tablespoons butter, melted; 2 14 tablespoons flour; 12 cup potato, Idaho, diced; 14 cup safflower oil, oil-; 1 tablespoon garlic

22 ingredients

12 steps

Ingredients

1 large sweet onion, diced
12 cup carrot, peeled and diced
12 cup celery, diced
12 cup brandy
1 cup Chardonnay wine
12 lb tuna, filet
12 lb salmon fillet, trimmed and diced
12 lb whitefish trimmings
12 lb langostino lobster
1 cup lobster stock
1 cup heavy cream
12 teaspoon Old Bay Seasoning
1 teaspoon kosher salt
14 teaspoon cayenne pepper
14 teaspoon black pepper
12 cup tomato paste
14 teaspoon paprika
2 tablespoons butter, melted
2 14 tablespoons flour
12 cup potato, Idaho, diced
14 cup safflower oil, oil-
1 tablespoon garlic

Directions

1

Heat safflower oil in the kettle.
2

Add onions, carrots, celery, and season with salt and pepper - cook until translucent.
3

Add diced fish and cook through.
4

Deglaze with wine and reduce.
5

Add brandy.
6

Simmer for a few minutes.
7

Add lobster stock, heat to a simmer.
8

Add cream, heat until simmer yet again.
9

Reduce for 30 minutes and add diced lobster meat.
10

Make roux out of butter and flour.
11

Add roux to the chowder and mix carefully.
12

Simmer for 1 hour.