Best Ratatouille Seafood Chowder Recipes

SAFE PASSAGE SEAFOOD CHOWDER

Safe Passage Seafood Chowder image

Provided by Robert Irvine : Food Network

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil, divided
1 pound halibut fillet, seasoned with salt and pepper
1 pound 3 to 40 shrimp, deveined and shell and tails removed
1 pound bay scallops
6 dozen fresh mussels, well scrubbed
1/2 cup water
1 3/4 cups butter (3 1/2 sticks)
2 cups medium diced celery (5 to 6 stalks)
2 cups medium diced onions (2 to 3 large onions)
1 3/4 cups all-purpose flour
1 quart clam juice
1 pint fish stock
6 large carrots, peeled and diced medium
3 tablespoons minced fresh parsley leaves
3 teaspoons salt
2 teaspoons pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)

Steps:

In a large saucepan, heat 1 tablespoon of the olive oil over medium high heat, reserving the other 2 tablespoons. Sear each side of the halibut, leaving each side undisturbed for the first 2 minutes or so to allow the surface of the fish to begin to caramelize and to avoid tearing. Cook until done, about 6 to 8 more minutes, then remove to a utility platter. To the same pan add the shrimp and cook until just pink and remove to a bowl. To the same pan add the scallops and cook until opaque and remove to the bowl with the shrimp. Add the mussels to the pan along with 1/2 cup water. Cook until the mussels open. Remove them and the pan juices to a bowl until they are cool enough to handle. (Discard any mussels that do not open.)
In the same saucepan, heat the other 2 tablespoons of olive oil and butter. Add the celery and onions, sauteing until translucent. Whisk in the flour gradually to make a roux. Add clam juice and fish stock and mix well to integrate flavors. Reduce heat to low and bring to a simmer. Add carrots and parsley and let cook until fork tender.
While the soup is cooking, cut the halibut fillets into 1/2 inch chunks. Then, remove the mussels from their shells and discard shells, but reserving all the liquids in the bowl.
When carrots are softened, remove soup from heat and gently fold in halibut, shrimp, scallops, mussels and liquid in the bowl. Season with salt, pepper and crab boil seasoning, to taste.

BEST SEAFOOD CHOWDER

Best Seafood Chowder image

My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

Ingredients

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

Steps:

In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

SEAFOOD CHOWDER

Seafood Chowder image

Provided by Ina Garten

Time 2h10m

Yield 3 quarts

Number Of Ingredients 26

Ingredients

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.