White Fish & Scallop Chowder

Name: 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; 1 cup organic half & half or whole milk, warmed in a small pot

12 ingredients

6 steps

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
1 cup organic half & half or whole milk, warmed in a small pot

Directions

1

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.
2

Cover, but stir often. After about 10 minutes the onions should be about lucid.
3

Add the broth, cover & bring up to a boil. Once boiled, reduce heat & simmer for about 23-30 minutes.
4

After about a half hour, add the whole piece of fish & scallops. Continue cooking covered for 15 minutes.
5

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).
6

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.