Smoked Seafood Chowder 

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Recipe by chef Bertrand Alépée of The Tempered Room, Toronto, courtesy of MSC (Marine Stewardship Council)

Ingredients

12 oz. MSC-certified halibut, cut in small to medium cubes

½ cup butter

1 stalk celery, diced

1 small onion, diced

1 Yukon Gold potato, diced

¼ tsp. garlic, chopped

¼ tsp. fresh thyme, chopped

¼ tsp. fresh rosemary, chopped

1 cup fish stock

3 ½ cups milk

2 cups 35% cream

1 lb. MSC-certified scallops, cut in quarters

1 lb. MSC-certified haddock, cold smoked and cut in small pieces

1 tbsp. fresh parsley, chopped

 

Method

  1. Melt butter in medium saucepan over low heat. Sauté celery and onion until tender.
  2. Add garlic, thyme, rosemary and stir.
  3. Add fish stock, milk, cream and diced potatoes; let simmer for 30 minutes.
  4. Meanwhile cut the scallops and the haddock. When soup is piping hot, add the seafood and stir over medium heat until seafood is cooked through (five to six minutes).
  5. Serve topped with fresh parsley and country bread toast or bread sticks.
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