Description
Ina Garten’s creamy fish chowder delights seafood enthusiasts with its rich, New England-style comfort. Hearty ingredients and classic techniques create a warm, satisfying meal that brings coastal flavors directly to your table.
Ingredients
Scale
- 1 lb (454 g) large shrimp, peeled and deveined
- ½ lb (227 g) scallops
- ½ lb (227 g) monkfish
- ½ lb (227 g) fresh lump crabmeat, picked over to remove shells
- ¼ lb (113 g) unsalted butter
- 2 tbsps (30 ml) good olive oil
- 2 cups (300 g) chopped
- 1 cup (150 g) medium-diced carrots (about 4 medium carrots)
- 1 cup (150 g) medium-diced celery (about 3 stalks)
- 1 cup (150 g) medium-diced small white or red potatoes (about 2 small potatoes)
- ½ cup (75 g) medium-diced yellow onion (about 1 medium onion)
- ½ cup (75 g) corn kernels, fresh or frozen
- ¼ cup (30 g) all-purpose flour
- 2 garlic cloves, minced
- 2 tbsps (8 g) minced parsley
- 1 ½ tbsps (22 ml) heavy cream (optional)
- Shells from 1 lb (454 g) large shrimp
- Salt and freshly ground black pepper to taste
Instructions
- Stock Preparation: Caramelize shrimp shells, onions, carrots, and celery in olive oil over medium heat for 15-17 minutes until edges turn golden. Add garlic and sauté briefly, then incorporate water, white wine, tomato paste, salt, pepper, and thyme. Boil and simmer for one hour.
- Stock Refinement: Strain liquid through fine-mesh sieve, pressing solids to extract maximum flavor. Ensure approximately 1 quart of stock, adjusting volume with water or wine if needed.
- Seafood Preparation: Uniformly dice shrimp, scallops, monkfish, and set aside with delicate crabmeat in a mixing bowl.
- Vegetable Foundation: Melt butter in heavy-bottomed pot, sauté carrots, onions, celery, potatoes, and corn kernels for 15 minutes until potatoes are barely tender. Dust with flour, creating a smooth roux over low heat.
- Liquid Integration: Pour prepared seafood stock into pot, bringing to a vigorous boil. Introduce seafood pieces, reducing heat and simmering uncovered for 7-10 minutes until fish reaches perfect doneness.
- Final Touches: Stir in heavy cream and freshly chopped parsley. Season with salt and black pepper. Serve immediately while steaming hot.
Notes
- Optimize Stock Flavor: Caramelize shrimp shells and vegetables thoroughly to extract deep, rich seafood essence before adding liquid.
- Master Roux Technique: Cook flour mixture slowly and consistently to prevent burning, ensuring a smooth thickening base for the chowder.
- Select Premium Seafood: Choose fresh, high-quality fish varieties with similar cooking times to maintain consistent texture and prevent overcooking.
- Temperature Control Matters: Maintain gentle simmering heat during seafood cooking to preserve delicate protein textures and prevent toughening.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg