Empty My Fridge
How To Make the Best Seafood Chowder
Ingredientes
- Extra virgin olive oil2 colheres de sopa
- Onion · diced1 xícara
- Shallot · chopped¼ xícara
- Celery · diced1 xícara
- Bell pepper2
- Chili flake · dried flakes¼ colher de chá
- Yukon Gold · cut into cubes2
- Garlic · minced2 colheres de sopa
- Fish stock10 xícaras
- Shrimp · peeled½ lb
- Scallop½ lb
- Snapper · Grouper, cut into ¼ inch piece1 lb
- Salt
- Black pepper
- Tomate · peeled seeded cubed1 xícara
- Basil · chopped¼ xícara
- Creme de leite¾ xícara
- Ricard · Pernod, Anisette or Ouzo liquor1–2 colheres de sopa
- Cornstarch⅔ colher de sopa
Modo de preparo
- Heat the olive oil over medium heat, add the onion and cook for a couple of minutes until translucent. Add the shallots and sauté for a couple of minutes.
- Add the fennel, bell peppers, potatoes and chili flakes and cook for 5 minutes.
- Add the garlic and basil and stir until fragrant, then add the stock, bring to a boil and simmer on low heat for 45 minutes until the vegetables are soft.
- Add the shrimp, scallops and fish and cook for 10 to 15 minutes more. Season with salt and black pepper as needed.
- Add the tomatoes and cream, bring back to a boil and adjust the salt and pepper.
- Thicken to the desired consistency with the cornstarch slurry, then add the liquor if using.
Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.
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