Seafood chowder

Ingredients:

Seafood

• 450 g large shrimp (32-36 pcs.), peeled and deveined (set the shells aside for the broth)
• 220 g of scallops
• 220 g monkfish fillet
• 220 g fresh lump crab meat, sorted
• 110 g unsalted butter
• 1 cup peeled and diced carrots (4 pcs.)
• 0.5 cups of medium-sized diced onion (1 pc.)
• 1 cup medium-sized diced celery (3 stalks)
• 1 cup white or red potatoes, diced into medium cubes
• 0.5 cups corn kernels (fresh or frozen)
• 1/4 cup premium flour
• 1 serving seafood broth, recipe below
• 1.5 tbsp heavy cream (optional)
• 2 tbsp chopped parsley

Seafood broth

• 2 tbsp. l. olive oil
• 450g of large shrimp shells
• 2 cups chopped onion (2 pcs.)
• 2 carrots, chopped (do not peel)
• 3 stalks celery, chopped
• 2 cloves garlic, crushed
• 0.5 cups of quality white wine
• 1/3 cup tomato paste
• 1 tbsp coarse salt
• 1.5 tsp freshly ground black pepper
• 10 sprigs fresh thyme, including stems

Preparation:

1. Cut the shrimp, scallops and fish into small pieces and place them in a bowl along with the crab meat.
2. In a heavy-bottomed saucepan, melt the butter, add the carrots, onion, celery, potatoes, and corn, and cook, stirring occasionally, over medium heat for 15 minutes, or until the potatoes are almost cooked through. Add the flour, reduce the heat to low, and cook, stirring frequently, for 3 minutes. Add the seafood broth and bring to a simmer.
3. Add the seafood; reduce heat and simmer, uncovered, for 7-10 minutes, until the fish is cooked through. Add heavy cream and parsley, if desired. Season with salt and pepper to taste and serve.
   
   

   Seafood broth

   
   Heat olive oil in a saucepan over medium heat. Add shrimp shells, onion, carrots, and celery and sauté for 15 minutes, or until lightly browned. Add garlic and sauté for another 2 minutes. Add 1.5 liters of water, white wine, tomato paste, salt, black pepper, and thyme. Bring to a boil, then reduce heat and simmer for 1 hour. Strain the broth through a sieve, pressing down on the solids. You should have about 1 liter of broth. If you have less, add more water or wine, if desired.