MOM'S SEAFOOD CHOWDER

MOM'S SEAFOOD CHOWDER image

Yield 6 servings

Number Of Ingredients 17

3 quarts Fish Stock (above)
1/2 - 1 quart light cream
2 pounds firm fish, cut into small chunks (Halibut, Black Sea Bass, Mahi Mahi)
1 pound fresh shrimp (small 30-40 count) peeled and chopped small (peeled for stock prep)
1 dozen Cherrystone clams, chopped small (from stock prep above)
1 pound clam strips, chopped small
1/4 pound pancetta or bacon, diced small
4 medium white potatoes, peeled and diced small
2 medium onions, chopped small
2 ribs celery, diced small
3 cloves garlic, minced
1 teaspoon thyme
2 bay leaves
1 fish boullion cube
Roux made from butter and flour
Good sherry to taste
1/2 pound sea scallops, chopped small, can also be used, then reducing fish to 1 pound

Steps:

Cook bacon or pancetta in large stockpot over medium heat until partly done Add onions, celery and garlic and saute, stirring often, until soft and tender (about 15 minutes) Add fish stock, potatoes, fish boullion cube, thyme and bay leaves Cover and bring to boil Simmer until potatoes are almost tender (about 20 minutes) Add fish, shrimp, and chopped clams (and scallops if using) Simmer until seafood is cooked Add enough cream to make adequate broth and heat just to boiling Thicken with roux as desired Add salt, pepper and sherry to taste Serve with oyster crackers